Abstract:
In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper’s purpose was the optimization of the brown wheat flour’s quality with the help o enzymes, using some of its beneficial properties. Enzymes are natural compounds of many ingredients used in bakery, which are destroyed in the process and maintain the image of "clean product" of the finished product. Using the sinergetical of the following enzymes – laccase, α-amylase and phytase we improved the dough’s rheological properties and brown wheat flour in bread. By adding phytase we obtained an increase in bioavailability of minerals (Ca²⁺, Mg²⁺, Fe²⁺) as a result of the enzyme’s action on phytine.
