THE INFLUENCE OF ASOCIATED SUPPLEMENT OF ALFA AMYLASE AND XYLANASE ON THE RHEOLOGY OF DOUGH CONCEARNING ITS CONSTITOGRAPHICAL PARAMETERS

THE INFLUENCE OF ASOCIATED SUPPLEMENT OF ALFA AMYLASE AND XYLANASE ON THE RHEOLOGY OF DOUGH CONCEARNING ITS CONSTITOGRAPHICAL PARAMETERS

In this paper we determined the influence of associated supplement of alfa amylase and xylanase on the rheology of dough concearning its constitographical parameters : maximum pressure (Pr max), (mb) and the absorbed water (Wa), %. The analysis on the consistograph were conducted for constant hydrat...

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Bibliographic Details
Main Authors: RODICA CHEREJI, C-TIN MATEESCU, RODICA CĂPRIŢĂ, IULIANA CREŢESCU
Format: Article
Language:English
Published: Agroprint Timisoara 2009-05-01
Series:Scientific Papers Animal Science and Biotechnologies
Subjects:
α-amylase
xylanase
constituating parameters
Online Access:http://spasb.ro/index.php/spasb/article/view/1030

Internet

http://spasb.ro/index.php/spasb/article/view/1030

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