IMPROVEMENT OF DOUGH RHEOLOGY AND BREAD QUALITY BY ENZYMES COMBINATION

Abstract

In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper's purpose was the optimization of the brown wheat flour's quality with the help o enzymes, using some of its beneficial properties. The sinergic effect of Aspergillus niger laccase and phytase, and cereal ?-amylase (Belpan) on the rheological properties of wheat flour were examined with the Mixolab test. The bread obtained from wheat flour with laccase and ?-amylase displayed an increased volume, without the problem of soaking during processing, compared with the bread obtained from the witness sample. An indirect correlation between falling number values and Belpan doses was obtained.