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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...

The aim of this study was to analyze the effect of calcium ions from lactate salt at four levels of 0, 100, 150 and 200 mg/100g addition in wheat flour of a high extraction rate on fundamental dough rheological properties and bread quality. Wheat flour used in this study was of a strong one for bread making having 14.3% moisture content, 1.25% ash content, 14.3% protein content, 1.92% fat content, 35% wet gluten content and 3 mm gluten deformation index. Dough fundamental rheological properties were analyzed using...

The aim of this study was to analyze the effect of calcium ions from lactate salt at four levels of 0, 100, 150 and 200 mg/100g addition in wheat flour of a high extraction rate on fundamental dough rheological properties and bread quality. Wheat flour used in this study was of a strong one for bread making having 14.3% moisture content, 1.25% ash content, 14.3% protein content, 1.92% fat content, 35% wet gluten content and 3 mm gluten deformation index. Dough fundamental rheological properties were analyzed using...

It often happens that wheat flour does not have the proper physical, biochemical and technological properties for bakery, biscuits, pasta, etc. or to be nutritionally inappropriate. This occurs when the biochemical composition is unbalanced. Because the structure and quality of the bread is based on the gluten skeleton, the variation in gluten content will obviously influence the quality of the bread. Also, gliadin / glutenin gluten ratio, which influences dough elasticity, extensibility and flour ability to retai...

It often happens that wheat flour does not have the proper physical, biochemical and technological properties for bakery, biscuits, pasta, etc. or to be nutritionally inappropriate. This occurs when the biochemical composition is unbalanced. Because the structure and quality of the bread is based on the gluten skeleton, the variation in gluten content will obviously influence the quality of the bread. Also, gliadin / glutenin gluten ratio, which influences dough elasticity, extensibility and flour ability to retai...