Study of industrial enzyme improvers of the rheological properties of baking flour and the quality of finished products

Abstract

In today’s discerning consumer market, flour milling has evolved beyond merely meeting established standards; it demands an understanding of evolving consumer needs and the ability to tailor products accordingly. A prominent global challenge lies in ensuring consistent wheat quality, particularly in addressing the prevalence of sprouted grains that compromise gluten quality. This necessitates a more rigorous scientific approach, encompassing novel methodologies and dedicated research initiatives. To address these hurdles, this article proposes a comprehensive strategy that leverages enzyme improvers and rheological studies of elastic properties, exemplified by the Alveolab Alveograph. Through a series of test bakings of tin bread, the impact of various enzyme additives, including Kazenzym 26007, Kazelco, AlphamaltVC 5000 Sn, and Alphamalt HCC, will be evaluated at varying dosages.