The influence of using different proteolytic enzymatic produces over thecharacteristics of flour breading products

Published in Scientific Papers. Series D. Animal Science, Vol. LV
Written by Monica MARIN, Dumitru DRĂGOTOIU, Carmen NICOLAE, Georgeta DINIȚĂ, Paul Rodian TĂPĂLOAGĂ, Dana TĂPĂLOAGĂ, Nicoleta ISFAN

The utilization of enzymatic produces is a way of improving the process of breading products, moreover of the properties of the cereal products. Normal flour has a reduced proteolytic activity, while the flour made of sprouted wheat or attacked by the wheat bugs which has a special proteolytic activity, such that the resulted produces from the processing of such flour do not have the required quality. To improve this flour a supply of proteolytic enzymes will be used which gives the possibility of adjusting rheological indicators of the dough according to the technical requirements. After the analyzes being done, it has been noticed that for equal proteolytic activities, the enzymatic produces of various origins have a different effect on bread volume and porosity. The best results are obtained from the addition of fungal protease (Aspergillus oryzae, Aspergillus niger), bacterial protease (Bacillus subtilis) reducing the

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Marin M., Drăgotoiu D., Nicolae C., Diniță G., Tăpăloagă P. R., Tăpăloagă D., Isfan N., 2012, The influence of using different proteolytic enzymatic produces over the characteristics of flour breading products. Scientific Papers. Series D. Animal Science, Vol. LV, ISSN-L 2285-5750, 276-280.

 


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