WHEAT FLOUR QUALITY CORRECTION BY USING ENZYME PREPARATIONS

Abstract

Over the past decade, the flour milling industry has been undergoing active development, with the reconstruction of existing enterprises and increased construction of new flour mills under conditions of declining quality of incoming raw materials, high competition and low profitability of bakery enterprises and flour mills. Therefore, such enterprises should be able to produce not only standard flour but also flour with specified quality indicators. One example is flour with enhanced baking properties intended for special product groups such as loaves, baguettes, buns, etc. Standard Ukrainian flour, produced due to its low protein and gluten content, cannot always be used for these products. The aim of the study was to investigate the effect of a protease-acting enzyme preparation on the gluten network of flour and to develop a complex-acting technological additive. To study the quality of flour, both conventional and innovative evaluation methods were used with the help of the Mixolab device, and trial laboratory baking of samples was carried out. To improve the protein-proteinase complex, the enzyme preparation Neutrase 15 BG was used in three dosages: minimum (0.02 g/kg), medium (0.06 g/kg) and maximum (0.1 g/kg). For complex action, a mixture of enzyme preparations Neutrase 15 BG and Fungamyl 2500 SG in the following dosages: 0.02 g/kg + 0.002 g/kg; 0.02 g/kg + 0.005 g/kg; 0.02 g/kg + 0.01 g/kg. The paper analyses the quality of flour produced by Ukrainian producers, determines the effect of a proteolytic enzyme on the quality characteristics of gluten, evaluates the baking properties of graded flour with a proteolytic enzyme, and develops a technological additive to adjust the protein-proteinase complex of flour. The analysis of previous studies has shown that high-grade flour from the Southern region is characterised by low quality, namely a low gluten content of 24.0-25.2% with excessively resistant gluten properties of 47-60 units, and low amylolytic activity – the falling number is above 460-480 s. It has been established that at the minimum and average dosage of Neutrase 15 BG, the specific volume of bread increased by 0.5% and at the maximum – by 0.2%, with a clear deterioration in organoleptic characteristics. Therefore, it makes sense to use this enzyme in low dosages to prevent stickiness of the dough. According to the results of the influence of the technological additive on bread quality indicators, it has been found that in the sample with the following dosage of Neutrase 15 BG and Fungamyl 2500 SG – 0.02 g/kg + 0.01 g/kg, respectively, the volume and porosity of bread increased by 1.3 times and 1.1 times, respectively.