| Issue |
BIO Web Conf.
Volume 82, 2024
International Scientific and Practical Conference “Methods for Synthesis of New Biologically Active Substances and Their Application in Various Industries of the World Economy – 2023” (MSNBAS2023)
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|---|---|---|
| Article Number | 02018 | |
| Number of page(s) | 11 | |
| Section | Use of Biologically Active Substances in Crop Production, Animal Husbandry and Other Industries | |
| DOI | https://doi.org/10.1051/bioconf/20248202018 | |
| Published online | 03 January 2024 | |
Study of industrial enzyme improvers of the rheological properties of baking flour and the quality of finished products
1 NLC «Akhmet Baitursynuly Kostanay Regional University», 110000 Kostanay, Kazakhstan
2 Kostanay Engineering and Economics University named after M. Dulatov, 110000 Kostanay, Kazakhstan
3 Kostanay Polytechnic Higher College, 110000 Kostanay, Kazakhstan
* Corresponding author: muslim727@bk.ru
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.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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