EFFECT OF DIFFERENT FOOD ENZYMES AS LEAVENING AGENT ON WHEAT FLOUR PROTEIN DURING FERMENTATION

The present study was undertaken for the characterization of wheat flour on basis protein content and dough quality to evaluate rheological changes after fermentation with a-amylase, protease, sodium acid pyrophosphate (SAPP) yeast. In this experiment, three types (hard, soft mixed) were used resulted gluten percentage 1575, 10.14 5.78, respectively. Four samples made. During dough, temperature pH mass using different leavening agents viz. SAPP yeast have been found optimum 24 25 °C at 5.9- 6.3; 26 6.2; 5.2 5.4 28 30 4.9 5.3, After fermentation, in processed estimated as 8.32 %, 0.11%, 6.5% 3.15 use a-amylase crispiness crumb, protease very small yellowish crumb product, good increased volume showed more elastic texture gas cell desirable stage. results indicate that, can be biscuit preparation particular bring during fermentation. also help produce well structured texture, sufficient (porosity) color which are few requirements standard production.