Zaparenko G. Development of the technology of emmer and wheat grain bread with the use of enzyme preparations

The object is the technology of grain bread. The aim is the development of the technology of grain emmer and wheat bread of the improved quality with the use of cellulases, hemicellulases and oxidases. The standard and special organoleptic, physical-chemical, chemical, biochemical and microbiological methods for the determination of quality of raw materials, semi-finished and finished products are used, as well as mathematical methods of planning experiments and experimental data processing. Scientific novelty: the technology of emmer and wheat grain bread with the addition of enzymes preparation of Tselulad, Ksylolad and Glucose oxidase at the stage of dough kneading is theoretically and experimentally proven. The developed technology allows to obtain bread with the improved organoleptic, physical and chemical, structural and mechanical properties with the prolonged shelf-life time. It is established that emmer contains more protein, dietary fiber, vitamins and microelements comparing to wheat as well as more gluten, which is less resilient. It is also found that emmer is characterized by higher autolytic activity and sugar creation ability. The possibility of reducing the duration of emmer soaking comparing to wheat due to its smaller size, higher content of the compounds with high water capacity and higher enzyme activity is proven. It is proven that addition of the pointed enzyme preparations leads to the improvement of rheological properties of dough and intensification of microbiological processes in it, based on the obtained regularities of the enzyme complex impact on the dynamics of non-starch polysaccharides and reducing substances, gluten condition during dough fermentation while partial hydrolysis of cellulose and pentosanes under the influence of Tselyulad and Ksylolad, strengthening of gluten and reduction of the intensity of proteolysis under the influence of Glucose oxidase. Improvement of the digestibility of protein and carbohydrates of emmer and wheat grain bread prepared with the use of the complex of enzyme preparations of Tselyulad, Ksylolad and Glucose oxidase is specified. The developed technology is approved and implemented at baking enterprises and at educational process in Kharkiv State University of Food Technology and Trade.