The rationale for the use of enzyme preparations for the production of flour confectionery products from laminated dough
Abstract
In the manufacture of flour confectionery products from laminated dough, it is necessary to obtain a dough with elastic-plastic properties, which ensures the process of its multiple rolling to obtain finished products with a characteristic layered structure and high swelling in water. In order to regulate the rheological properties of the dough, to intensify and improve the productivity of the technological process of production, to stabilize the quality of the finished product, the use of complex enzyme preparations is promising. This is due to the production of a balanced multi-enzyme system, effective in the production of flour confectionery products of a wide range.
Keywords
enzyme preparation of proteolytic action,
enzyme preparation of amylolytic action,
rheological properties of the dough,
gluten,
swelling in water of hardtack
Supporting agencies: The studies described in article were carried out within the framework of the grant for research work by doctoral and postgraduate students of the National Academy of Sciences of Belarus.
About the Authors
S. N. Vislavukhava
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Vislavukhava Sviatlana N.
29 Kozlova street, 220037, Minsk, Republic of Belarus
I. A. Mashkova
Educational institution “Mogilev state university of food technologies”
Belarus
Belarus
Mashkova Irina А. – Ph.D. (Engineering), professor
3 Shmidt Avenue, 212027, Mogilev, Republic of Belarus
V. P. Kurchenko
Educational institution “Belarusian State University”
Belarus
Belarus
Kurchenko Vladimir P. – Ph.D. (Biological)
4 Nezavisimosti Аvenue, 220030, Minsk, Republic of Belarus
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Review
For citations:
Vislavukhava S.N., Mashkova I.A., Kurchenko V.P. The rationale for the use of enzyme preparations for the production of flour confectionery products from laminated dough. Food Industry: Science and Technology. 2019;12(4):28-37. (In Russ.)
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