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This article presents the biocatalytic influence of alfa-amylase and beta-amylase enzymes on the rheological parameters of the dough obtained from white flour used in bakery industry. Using alveographic and consistographic methods we were able to determine the rheological characteristics of the dough and make a comparison between alfa-amylase and beta-amylase taking into account different dosages and monitoring the effects in the flour and finished product. Amylase hydrolyzes starch to soluble dextrins and can aff...