Abstract
In the last years’ crop, the flour obtained in the Romanian wheat grinding showed an enzymatic deficit. The purpose of this paper was to correct the rheological indices of the wheat flour using an ameliorator based on enzymes, soybean flour and emulgator. The rheological determinations were made using the following equipment: the Alveograph NG Chopin, the Rheofermentometer F3 Chopin and the Mixolab Chopin. The results show that a significant improvement of the rheological parameters occurs for the doses of 0.6 – 0.1% enzymatic ameliorator. The slope ß which indicates the gelatinization rate significantly decreases from 0.568 Nm/min to –0.014 Nm/min, for the witness sample, and the couple C5 that characterizes the starch retrogradation during the cooling stage also shows smaller values. These results obtained for the additivated samples help in obtaining bakery products with high volume and porosity.