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Özet
The protease, a-amylase and hemicellulase enzymes are added in to doughs very often to facilitate to dough machinebility and to effect to the final products quality properties. Because of the effect of the protease, a-amylase and hemicellulase enzymes on the different substrates, causes the different reactions in the dough system, and the quality of the final product's are influenced by the different ways. In this study, three type's of commercial enzymes are used in different dosages in two different biscuit flour, firstly their effects on flour properties were determined and secondly their effects on biscuit quality were investigated. The effects of protease, a-amylase and hemicellulase enzymes to dough properties are determined by farinograph, extensograph and alveograph assays. In farinograph properties e.g. water absorbtion, development time, stability and degrees of softening; in extensograph properties e.g. extensibility, dough's resistance to extend, energy; in alveograph properties e.g. rising index are investigated. Their weaken effect to dough texture is determined. The adding of protease and amylase enzymes in the mixing of the biscuits dough stage are provided that a softness structure, more less water absorbtion and shorten mixing time. In applied to these positives effects, There is a preventative effect of them to solve of the quality problem causes of long mixing time in the final products. For these reasons their usage will provides avantage in dough handling stage were showed. The protease, a-amylase and hemicellulase enzymes are added in to doughs very often to facilitate to dough easily handling, less resistance to extend and protection of nature shape. In conclusion, with addition protease, a-amylase and hemicellulase enzymes, biscuit's quality properties were changed, biscuit dough flexibility were affected, the final product's top surface were been smooth, the shape were protected, biscuit's spreading was affected in oven positivelly, the colour of inside and outside surface were affected and good crumbling and crispiness were obtained. Proteases effected positive in the point of the biscuits shape. Amlylases effected positive in the point of surface colour. Hemicellulases effected positive in the point of inside colour were obtained. 2003, 83 Pages KEY WORDS: Protease enzyme, a-amylase enzyme, hemicellulase enzyme, The flour quality assays, biscuit quality