DBPapers
DOI: 10.5593/SGEM2014/B61/S25.077

THE MONITORING OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE 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, 567-574 pp

ABSTRACT
This study presents the action of an exogenous enzyme: protease in different dosages, in the dough used in the technology of waffles products. The determination of the rheological characteristics of the dough is obtained by alveographic and consistographic method. The addition of proteolytic enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The specific effect of proteases on the physical properties of gluten shows that by proteolysis there is a break and a reorientation of protein chains that form the gluten network. It is also shown that the dough samples with proteases addition have a better behavior when they are injected on the oven plate and that the waffles obtained from dough with proteases addition are lighter, with less humidity and a lower water activity. Moreover the waffles with the addition of protease are more porous, more crispy and with a more developed filigree structure in comparison with the dough samples without protease addition. Addition of the correct dosage of protease in dough can improve the extension of freshness, increases of the quantity of fermentation sugars that can make finite products with a more pronounce color of crust. A lower dosage of protease does not have a big improvement effect on the quality of the dough and it is not relevant for the technological process. The overdose of protease leads to a wet and sticky content of the dough which affects the dough handling during the technological process and an abnormal volume and porosity. Selecting a correct dosage of protease will be made in conformity with the rheological characteristics of dough and the proportions from the dough will be added so that they would be maximal.

Keywords: waffles, protease, alveographic method, consistographic method