Studies Regarding Amylolitic Enzymes Influences on Milling and Bakery

Authors:
Adriana Dabija, Delia Andronic, M. Bulancea, Anca Miron.
Abstract:
The use of exogenous enzyme in the milling and bakery industry forestall the deficiencies which may appear in the obtainment technologies of various products concerning the lack of these enzymes in raw materials. The amylolytic enzymatic preparats are usually used for standardising the α-amylases content in flour. This paper shows theoretic and practice aspects regarding the influence of amylolytic enzymes in the obtainment of some milling and bakery products.
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