The effect of modified starch grade "B" on the catalytic activity of the enzyme preparation amilorizin PIOХ

Abstract

Recently, the production of enzyme preparations has been successfully developing, especially for the bakery industry of the food industry. Thanks to their use in the production of bread, the fermentation activity of yeast increases, which makes it possible to shorten the duration of the technological process and improve the quality of the final product. However, the use of enzyme preparations, as a rule, increases the cost of production, therefore, increasing the catalytic activity of enzymes remains an urgent task, the solution of which will increase the effectiveness of their use. In this regard, studies have been conducted and the possibility of reducing the dosages of the enzyme (by 30%) and yeast (by 20%) has been shown, while improving not only the organoleptic parameters, but also the physico-structural characteristics of the resulting product, as well as prolonging its shelf life, by thermal activation of the enzyme preparation amilorizine P10X at a temperature of 400 C for 20 minutes in the presence of modified starch (8g / g), together with yeast. The use of modified starch of the "B" brand as a stabilizer of an amylolytic enzyme preparation, the price of which is several times lower, can significantly reduce the cost of preparing bakery products.