[Enzyme using at the technology of quck-frozen dough semifinished products]
2009
Kitissu, P. | Andreev, A., St. Petersburg State Univ. of Low-Temperature and Food Processes (Russian Federation)
Enzymes glucoamylase (GA) and hemicellulase (HC) are used at the technology of quick-frozen dough semi-finished products after proofing. Samples of common and sweet dough (SD) are tested at 3 enzyme doses: minimun, medium and maximal. It is found out that the minimum and medium ones of HC does not influence much on SD inflation and dynamics of gas formation at fermentation. High content of SD in formulations of bakery products decrease a lot activity of GA; this enzyme has a positive effect on common dough (without sugar and fat). The best results are received at using of HC Enz 443 and H 400 at the maximum doses of 80 and 120 milli gram/kg of flour. At this case the samples a height of dough inflation increases by 13.2 and 7.6% and fermentation duration does by 26.6 and 35.5%, that corresponds to the best stability of shape at proofing. Two complex modifiers with addition of HC Enz 443 (formulation A) and H 400 (formulation B) are developed. It is shown that the modifiers A and B and keeping period of semi-finished products influence on specific volume of buns. Dough with addition of the modifiers is softer after kneading; dough semi-finished products can be well treated at machine making up and they have a good stability of shape at proofing. Volumes of the studied dough semi-finished products are bigger than the control ones at the similar proofing duration
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