Effects of Some Bi-enzymatic Mixtures in Breadmaking Biotechnology I

摘要

This paper presents the research results on using some bi-enzymatic mixtures as unique additives to improve the bread quality. Addition of some enzymes can intensify their actions during the breadmaking. Thus, one can use together glucose oxidase and hemicellulase, xylanase and α-amylase, xylanase and cellulose, amyloglucosidase and α--amylase, amyloglucosidase and glucose oxidase, and, of course, others mixtures. The aim of this study is to determine some of these bi-enzymatic mixtures on the quality of bread with and without the addition of wheat bran. The obtained results prove the positive effect of using some bi-enzymatic mixtures as additives, thus reducing or eliminating the use of chemical additives in the breadmaking technology.