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This article presents the a comparison study between two enzymes: lipase and carboxylesterase, considering the influence on the rheological parameters of the dough obtained from wheat flour. For determining the activity of the enzymes, there were performed the following analysis: the determination of the fat content using Soxhlet method and the determination of rheological parameters of the dough using the alveographic method. The Soxhlet method is based on repeated extraction with ethyl ether or petroleum ether o...

This article presents the a comparison study between two enzymes: lipase and carboxylesterase, considering the influence on the rheological parameters of the dough obtained from wheat flour. For determining the activity of the enzymes, there were performed the following analysis: the determination of the fat content using Soxhlet method and the determination of rheological parameters of the dough using the alveographic method. The Soxhlet method is based on repeated extraction with ethyl ether or petroleum ether o...