DBPapers
DOI: 10.5593/SGEM2014/B61/S25.076

THE MONITORING OF ENZYME ACTIVITY OF GLUCOAMYLASE AND ENDOXYLANASE ON THE BREAD DOUGH

I. David
Wednesday 1 October 2014 by Libadmin2014

References: 14th International Multidisciplinary Scientific GeoConference SGEM 2014, www.sgem.org, SGEM2014 Conference Proceedings, ISBN 978-619-7105-20-9 / ISSN 1314-2704, June 19-25, 2014, Book 6, Vol. 1, 559-566 pp

ABSTRACT
This study presents the chemical action of two enzyme preparation: based on
glucoamylase and endoxylanase, in the chemical structure of the bread dough. The
determination of the rheological characteristics of the dough is obtained by alveographic method and consistographic method. The addition of glucoamylase and endoxylanase enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The specific effect of glucoamylase and endoxylanase on the physico-chemical properties of dough show a positive influence on the volume and porosity of the bread, also on reducing the kneading process of the dough and the energy consumption for the technological process.

Keywords: glucoamylase, endoxylanase, alveograph method, consistographic method