Main Article Content

Dmytro Zhygunov Maryna Mardar Vassilina Kovalyova


The main reason for the wheat flour poor quality is a deviation in the enzymatic complex and the biopolymers state due to poor agricultural and technical conditions, pest damage to grain stocks, unfavorable storage conditions. The use of various bakery improvements allows to make the technological process and the quality of bread better.The article presents research on the stabilization of the quality of bakery flour with low amylolytic activity (PE - 426 s) and strong gluten (the quality of gluten on the DIG (deformation index of gluten) device is 40 conditional units. Enzyme preparations with amylase and hemicellulase activity and sulfur-containing amino acid cysteine were used as improvers. The effect of each improver on the baking properties of the flour was determined by the results of the laboratory baking test. Using a complex of these baking improvers makes it possible to increase the efficiency of each component due to the synergy of their action. The complex of improvers in medium dosages showed  best results of bread quality, organoleptic and physical parameters of bread improved, the specific volume of bread having increased from 2.4 to 4.3 cm3/g, i.е. in 1.8 times.


Article Details


Collins T., Gerday C., Feller G. Xylanases, xylanase families and extremophilic xylanases. FEMS Microbiology Reviews, 2005, 29(1): 3-23.

Drobot V.I., Sachuk N.I., Chagarov A.M. Improving the quality of flour with weak gluten in flour mills. The grain Storage and Processing, 2001, 3(21): 49-51. [in Russian].

Dubreil L. Research of the biological role of puroindolines and demonstration of their technological potentialities in the cereals transformation. PhD thesis by Sciences des Aliments, Université de Nantes, Nantes 2002. [in French].

Gerasimova O.S., Belik E.N., Zyuzko A.S. Method of improving the baker bread quality with reduced bakery properties. Modern knowledge-intensive technologies, 2004, 1(2): 149-149. [in Russian].

Hamer R. J. Enzymes in the baking industry. Chapter 4. In: Enzymes in Food Processing (G. A. Tucker, L. F. J. Woods Eds.). Blackie Academic & Professional, Glasgow. 1995, рр. 190-222, Print ISBN: 0-7514-0249-4,

Hoseney R. C. Principles of Cereal Science and Technology (Second Edition). Association of Cereal Chemists, Inc., St. Paul, 1994, рр. 81-101, 229-273, Print ISBN-10: 0913250791, ISBN-13:9780913250792.

Hoseney R. C., Faubion J. M. A mechanism for the oxidative gelation of wheat flour water-soluble pentosans. Cereal Chemistry, 1981, 58(5): 421-424.

Kapreglianz L.V. The use of enzymes in the processing of grain raw materials. In: Enzymes in Food Technology (First Edition). Druk Ltd., Odessa, 2009, рр. 255-277, Print ISBN: 978-966-490-036-9. [in Russian].

Kondratiev I. A. The use of enzyme preparations in flour mills. Bread products, 2002, 75(6), 26-28. [in Russian].

Kragh K. Amylases in baking. In: Recent Advances in Enzymes in Grain Processing (C. M. Courtin, W. S. Veraverbeke, J. A. Delcour Eds.). Katholieke Universiteit Leuven, Laboratory of Food Chemistry. Leuven. 2003, рр. 221-227, ISBN-10: 9090166718, ISBN-13: 9789090166711.

Matveeva, I.V. The correction of quality of flour based on enzyme preparations. Bread products, 2007, 80(3): 55-57. [in Russian].

Meleshkina E. Application of food additives in mills. Bread products, 2005, 78(1): 40-42. [in Russian].

Pritchard P. Studies on the bread-improving mechanism of fungal alpha amylase. FMBRA Bulletin, 1986, 5, pp. 208-211.

Popper L. Enzymes: the best friends of flours. Food Science, 2010: 34-46. [in French]

Pritchard P. E. Studies on the bread-improving mechanism of fungal alpha amylase. Journal of Biological Education, 1992, 26(1): 12-18.

Rouau X., Moreua D. Modification of some physicochemical properties of wheat flour pentosans by an enzyme complex recommended for baking. Cereal Chemistry, 1993, 70(6): 626-632.

Dam H. W. van, Hille J. D. R. Yeast and enzymes in bread making. Cereal Foods World, 1992, 37(3): 245-248, 250-252.

van Oort M. Enzymes in Food Technology – Introduction. Chapter 1. In: Enzymes in Food Technology (Second Edition). (R. J. Whitehurst, M. van Oort EdS.). Wiley-Blackwell, Chichester. 2010, рр. 1-17, Print ISBN: 9781405183666, Online ISBN: 9781444309935.

How to Cite
ZHYGUNOV, Dmytro; MARDAR, Maryna; KOVALYOVA, Vassilina. Use of enzyme preparations for improvement of the flour baking properties. Food Science and Applied Biotechnology, [S.l.], v. 1, n. 1, p. 26-32, mar. 2018. ISSN 2603-3380. Available at: <>. Date accessed: 25 apr. 2018. doi: