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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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62 .   Glucose oxidase influence on breadís quality

Authors: Georgian Ionut Fuduli, Codina Georgiana, Ionela Niculita, V. Paslaru


Abstract:

The producersí attention is channeled towards ensuring the high and constant quality of the bread production. Cereals and almost all their derivates lie at the basis of human alimentation (Banu, 2000). The bread and the bread industry products belong to the human alimentary behaviour throughout all the stages of his life. To satisfy the consumerís taste, the producers have approached an array of products. The various products range is obtained either by auxiliary variants or by altering the value of the operational parameters. All the choices adopted are related to the classic traditional technology. Bread is a fundamental food made with doughís baking, cooked steam and roasting dough. It is made using wheat flour, yeast, salt, water (in the most simple way). The classic technology of bread fabrication is based on the biological proprieties of the wheat and the technological characteristics of the flour. For improving the flaws of the bread, the dough is enriched with biogenic substances, reducing or oxidizing substances, or substances for increasing the dough acidity. Making these additions efficient is done by adding the multienzymatic systems (α-amilase, lipases, xilanase, lipoxigenase, glucose-oxidase, transgluminase, proteolitic enzymes, etc).

Keywords: bread, dough, traditional technology, adding, glucose-oxidase, improve, increasing, enriched.

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