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THE INFLUENCE OF PENTOSANASES ENZYMES ON RYE FLOUR

Ioan David

Abstract

This article presents the influence of pentosanases enzymes on the rheological parameters of the dough obtained from rye flour. The rheological characteristics of the rye dough were determined using the alveographic and consistographic methods. The functional properties of the main constituents of rye - starch, proteins and pentosans influence the baking characteristics rye flour. Rye does not contain as much gluten as wheat, and the quality of rye gluten is poor when it comes to retaining gases. This means breads made with mostly rye flour have a lower volume than those made with mostly wheat flour and the crumb is dense with smaller holes. But if we look at dough fermentation, the rye dough ferments faster due to more free sugars than wheat. Rye flours have a much higher content of starch-degrading enzymes and pentosans than wheat flours, but less protein capable of swelling. Due to the fact that during mixing pentosans break apart easily, it result in a stickier dough. That is why, the mixing should be gentler and briefer. Addition of pentosanases enzymes dries and strengthens rye doughs. It increases the extensibility of the dough and improves the volume and texture of the crumb. The most important technological effect of pentosanases enzymes is the reduction of the hydration capacity that is the result of depolymerization of pentosans by hydrolysis. In other words, the ameliorating effect obtained by the treatment with pentosanases consists mainly in the fact that the hydration capacity of pentosans has been reduced, and the water can be absorbed by gluten and the other components of the flour.

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DOI resolver: doi.org/10.5593/sgem2019/6.1/s25.127

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