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Title: THE BIOCATALYTIC INFLUENCE OF ALFA-AMYLASE AND BETA-AMYLASE ENZYMES ON WHITE FLOUR USED IN BAKERY INDUSTRY
THE BIOCATALYTIC INFLUENCE OF ALFA-AMYLASE AND BETA-AMYLASE ENZYMES ON WHITE FLOUR USED IN BAKERY INDUSTRY

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Ioan David
10.5593/sgem2022V/6.2/s25.41
10.5593/sgem2022V/6.2
1314-2704
978-619-7603-52-1
English
22
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
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 affect the starch compact granules which are damaged during milling or the granules are gelatinized by the action of water and heat. The alveo-consitograph tests provide results that offer common specifications for using amylase enzymes on white flour to ensure a more consistent process and product. Using a small dose of alfa-amylase or beta-amylase shows small improvement effects on the quality of the dough, using an excessive dosage leads to a reduction of dough elasticity and an overproduction of dextrins that causes a sticky content that makes the dough very hard to handle and manipulate during the manufacturing process. The correct dosage of alfa-amylase and beta-amylase in dough improves the growth in the oven, the extensibility characteristics, enhances browning by increasing the quantity of fermentation sugars that can make products with a more pronounced color of crust. Also extends the shelf life and freshness of the finished product which shows a better porosity of the core, an increased volume and a structure improvement.
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conference
https://doi.org/10.5593/sgem2022V/6.2/s25.41
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Proceedings of 22nd International Multidisciplinary Scientific GeoConference SGEM 2022
22nd International Multidisciplinary Scientific GeoConference SGEM 2022, 06-08 December, 2022
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
319-326
06-08 December, 2022
website
8935
alfa-amylase, beta-amylase, flour, alveographic method, consistographic method