The effect of amylolytic and cellulose-cytolytic enzymes on preparation of hydrolysates from returned Moskovsky wheat loaves (grade 1, sliced and packaged in plastic bags with a clip) was investigated using dosing addition of feedstock stored for 4 and 6 days. The milled bread to water ratio was 1:3. The material was introduced fractionally: the total amount of the material was divided into four equal parts to be introduced in 10 min intervals. The following enzymes were added to the mixture: Distizym BA-T Spezial at 1.25, 2.5, and 5 U of amylolytic power and Distizym GL at 0.5, 1.0, and 2 U of xylanase power per 1 g of the material. The dynamic viscosity coefficient of the mixtures was measured with a Visco Basic Plus viscometer fitted with the R2 spindle at rotor speed of 10 1/s. The amount of dry matter in hydrolysates was determined with an Index Instruments PTR46 refractometer. Mathematical analysis of variance by the ANOVA method was performed using OriginPro 2015 software. The results obtained are meant for use in hydrolyzing returned bread. The maximum dose of addition of enzymes has been found. The minimum dose of enzymes with alpha-amylase was established to be 2.5 U of feedstock, with xynalase - 1.0 U of feedstock. It is demonstrated that increasing the dose of enzymes results in shortening of the hydrolysate preparation from 4.5 to 2.5 h for loaves with 4 days of storage and from 5.5 to 3.5 h for loaves with 6 days of storage.
^ВИД: Статья из журнала
^ТЕР: ПШЕНИЧНЫЙ ХЛЕБ. ПЕРЕРАБОТКА (Processing). ГИДРОЛИЗАТЫ.
АМИЛОЛИТИЧЕСКИЕ ФЕРМЕНТНЫЕ ПРЕПАРАТЫ. ЦЕЛЛЮЛОЛИТИЧЕСКИЕ
ФЕРМЕНТНЫЕ ПРЕПАРАТЫ. РФ [РОССИЙСКАЯ ФЕДЕРАЦИЯ].
^РТЗ: БЕЛКИ (PROTEINS) [ПРОТЕИНЫ]. ЛЕКАРСТВЕННЫЕ СРЕДСТВА
(Drugs) [ЛЕКАРСТВА; ЛЕКАРСТВЕННЫЕ ПРЕПАРАТЫ]. МУЧНЫЕ
ИЗДЕЛИЯ. ПЕПТИДЫ (PEPTIDES). ПРОДУКТЫ ПИТАНИЯ (Foods)
[ПИЩЕВЫЕ ПРОДУКТЫ; ПРОДОВОЛЬСТВИЕ]. СНГ [СОЮЗ НЕЗАВИСИМЫХ
ГОСУДАРСТВ]. СТРАНЫ АТЭС. СТРАНЫ БРИКС. СТРАНЫ ЕАЭС.
СТРАНЫ ЕВРАЗЭС. СТРАНЫ МИРА. СТРАНЫ ТАМОЖЕННОГО СОЮЗА
ЕВРАЗЭС. ФЕРМЕНТНЫЕ ПРЕПАРАТЫ (Enzyme preparations).
ФЕРМЕНТЫ (Enzymes) [ЭНЗИМЫ]. ХЛЕБ (Bread). ХЛЕБОБУЛОЧНЫЕ
ИЗДЕЛИЯ (Bakery products) [ХЛЕБОПРОДУКТЫ].