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- W2808032402 abstract "Urgency of the research. The development of the flour mixture for improving the baking properties of the flour with the application of enzyme preparations - promising innovative direction of the milling industry. Target setting. The use of enzyme preparations in the Ukrainian flour mills will make it possible to use the potential of raw materials as much as possible to stabilize the quality of the flour and meet the needs of bakery and confectionery industry. Actual scientific researches and issues analysis. In the baking industry to improve the quality of bread used food additives and enhancers for various operating principle. Developed recipes for their introduction into the technological line of flour production. Univestigated parts of general matters defining. There is no information in the literature on the use of direct-acting enzyme preparations directly at the Ukrainian flour mills as improver for stabilizing the quality of finished products. The research objective. Improving the baking quality of wheat flour by introducing enzyme preparations. The statement of basic material. The article presents studies on the quality adjustment of high quality Ukrainian flour with low baking properties, namely: low amylolytic activity (FN - 460 s) and elastic properties of gluten, IDG index – 51 units. As correctors, enzyme preparations of the German manufacturer Mьhlenhimi with amylase and hemicelulase activity (Alphamalt A 6003) and sulfur-containing amino acid cysteine (Porit-L) were used. According to the results of the labora-tory baking test, the influence of each corrector is determined separately and in a complex. Conclusions. It is established that the complex of enzymes Alphamalt A 6003 and Porit-L leads to improvement of organoleptic and physical parameters of bread: increase in specific volume in 2.1 times, porosity from 71 % to 84 %. For the first time, the article presents the recipes of a complex of enzymes for the correction of the quality of Ukrainian flour with low enzymatic activity. The research results can be used in the milling production to stabilize the quality of the finished product." @default.
- W2808032402 created "2018-06-21" @default.
- W2808032402 creator A5086074287 @default.
- W2808032402 date "2018-01-01" @default.
- W2808032402 modified "2023-09-23" @default.
- W2808032402 title "DEVELOPMENT OF THE COMPLEX CORRECTOR FOR THE STABILIZATION OF THE QUALITY OF FLOUR AT THE MILLING PLANTS" @default.
- W2808032402 doi "https://doi.org/10.25140/2411-5363-2018-1(11)-206-213" @default.
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