Autori: Sirbu Alexandrina, Paslaru V.

Editorial: Journal of Environmental Protection and Ecology, 8 (1), p.1-10 , 2007.

Rezumat:

Even the biochemical mechanism of dough’s structure formation is not complete understanding, the significance of main compounds and linkages between them are already established. For these reasons the pathways of dough structural properties changing by using improvers are became ordinary in baking area. The usage of enzyme products on baking processing in view to improve the rheological properties of doughs as well as the quality of end products increased.
Certain phospholipases could be used in baking to modify the dough behavior and to improve the quality of baked products. It is considered that the phospholipase could perform the same tasks required in baking like certain emulsifiers (ex. DATEM) and could be used successfully instead of them.
In this paper the effect of Lysomax on doughs and baked products properties were analyzed. Lysomax is an enzymatic preparation, which comprises phospholipase A2 (EC 3.1.1.4.). The doughs were performed after recipes with different added compounds, like soy lecithin and yolk of egg. There were investigated the behavior of doughs related to the rheological parameters registered by alveograph method. The baking tests were done and the loaf properties were analyzed, too. The results indicated an improvement of the rheological properties of doughs and an increasing of loaf volume, as well crumb properties improved, when certain doses of phospholipase were used.

Cuvinte cheie: fosfolipaza, paine, ameliorator panificatie // phospholipase, bread, improver