Study of industrial enzyme improvers of the rheological properties of baking flour and the quality of finished products
2024
Lensky Nikita | Saidov Anzor | Kalitka Dmitriy | Eseeva Gainiya | Balguzhinova Zhuldyzai
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.
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