The monitoring of enzyme activity of glucoamylase and endoxylanase on the bread dough with consitographic method

Ioan David, Corina Mişcă, Gabriel Bujancă, Alexandru Rinovetz, Marcel Danci

Volume 19, Issue 3;
Pages: 338-343;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
This study presents the action of two enzyme preparation: based on glucoamylase and endoxylanase, in the bread dough. The determination of the rheological characteristics of the dough is obtained by consistographic method and baking test. The addition of glucoamylase and endoxylanase enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The specific effect of glucoamylase and endoxylanase on the physical properties of dough show a positive influence on the volume and porosity of the bread, also on reducing the kneading process of the dough and the energy consumption for the technological process.
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