Scholarly record

THE INFLUENCE OF ENZYMATIC BIOCATALYSTS IN THE TECHNOLOGY OF WAFER PRODUCTIONS

Ioan David, Călin Jianu, Nicoleta G. Hădărugă, Ariana Bianca Velciov, G. Bujancă

Abstract

This article shows how enzymatic biocatalysts, specifically hemicellulase and asparaginase, affect the rheological properties of white flour dough used for wafers. The study utilized alveo-consistographic and falling number methods to analyze dough behavior and the impact of different dosages of enzymes on flour and finished wafer products. Adding these enzymes in wafer production increases health and efficiency by enhancing dough handling, volume, and wafer texture, demonstrating their potential for sustainable food production through improved process efficiency and supporting global sustainability by reducing energy consumption and waste. Hemicellulases break down arabinoxylans in wheat flour, releasing water that aids gluten network formation and mitigating the negative effects of insoluble hemicelluloses on gluten film continuity. Asparaginase converts asparagine to aspartic acid and ammonia, preventing the formation of acrylamide (a suspected carcinogen) without altering taste or texture. The results from the falling number and alveo-consistograph tests indicate that addition of hemicellulase and asparaginase to the dough improves the qualities of the finished product, by removing asparagine and by adjusting the viscosity which enables the production of healthier high-quality wafer sheets. These findings have significant industrial implications, by promoting eco-friendly practices and economic benefits, and addressing food security challenges with sustainable solutions.

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