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

Abstract

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.