INFLUENCE OF PROTEOLYTIC AND AMYLOLYTIC

ACTIVITY ON THE FORMATION OF DOUGHS USED

IN BAKERY AND PASTRY

University for Life Sciences "Ion Ionescu de la Brad" Iași

C o o rd i n ato r ș ef l u c r. d r.R a d u S te l u ta

I r i n a U n g u re a n u M A st u d e nt E FPA a n u l I I
 The experimental research aimed at the experti se of T480,
T550, T650, T780, T1100, T1200 fl ours by determining the
proteolyti c index, the falling index and the maltose index.
ABSTRAT Through the experiment, the formati on of the doughs and the
quality of the fl our were verifi ed, determining their
extensibility L (81-114 mm), the maximum resistance of the
dough to stretching (P = 64-98 mm), the extensibility index (G
= 19-23.8 mm) , as well as the deformati on (W=167-207 mm) .
The fi nal result was the rati o of dough extensibility to deformati on, which ranged
from 0.56(56%) for T480 fl our to 0.94(94%) for T650 fl our used in pan bread dough.
The porosity and volume characteristi cs of the bread assortments recorded values ​
that are in line with the quality standards, someti mes the porosity exceeded 80%,
implicitly also the volume, which means the additi on of leavening agents in
maximum limits outside the rules established by GMP.
 Proteolytic activity expressed
in swelling index %

Figure 1 – Proteolyti c acti vity 40%

expressed by the swelling index 35% 35.00%

f(x) = 0.0116607142857143 x² − 0.0182249999999999 x + 0.0480999999999998
R² = 0.960736267585876

30%

25.00%
25%
The proteolyti c acti vity of the studied

swelling index %
fl ours indicates an increasing swelling 20% 20.00%

index from 5-6% in T480, T550, T650 fl our

15%
to 20% in the case of T780 fl our, as well
as a maximum proteolyti c acti vity of 25- 10%

35% in fl ours with more a lot of dark 5% 5.70% 6.00%

5.00%
fl our bran T1100 and T1200.
0%
Flour T480 Flour T550 Flour T650 Flour T780 FlourT1100 Flour T 1200
 index or fall number, m/s
0 50 100 150 200 250 300 350
The falling index of the obtained
Figure 2-
doughs for diff erent types of bread Flour for bread in the pan 180
f(x) = 57.3138403207091 ln(x) + 193.901185320941
R² = 0.919485140403259

Flour for multigrain bread 250

Th e fal l i n d ex h a s opti m a l va lu es ra n g i n g f rom

Flour for muffins 270
180 m /s for t h e d ou gh o bta i n ed fo r b rea d i n
t h e p an , to 3 2 2 m /s for th e ref ri gerated d ou g h . Flour for milling products 275
Ave rage va lu es b et we en 2 50 -3 0 0 m /s fa l l i n d ex
were fou n d for m u lti g ra in b rea d d ou g h 2 5 0 Speciality flour 280

sorts of flour
m /s, cake d o u g h -2 7 0 m /s , s p ec i a l ty d ou g h -
280 m /s , frozen d o u g h -2 82 m /s s , th e d ou g h Flour for frozen doughs 282

fo r Fren ch b rea d . Th e d y n a m ic s of th e fa l l in g
i n d ex opti m i zes t h e q u a li t y of t h e obta i n e d French bread flour 300

d o u g h s to ma n u fa c tu re b rea d a s s or tm en ts
wi th i m p roved p o ros i ty a n d l a rge r vol u m e . Flour for refrigerated doughs 322

Optimal values m/s,

 damaged starch content, %
0.00% 2.00% 4.00% 6.00% 8.00% 10.00% 12.00%
6%
French baguette
Figure 3- Evoluti on of damaged
f(x) = 0.000123126873126873 x² + 0.00139585414585415 x + 0.0588409090909091
R² = 0.675448930681765 6%
Rolls
starch content Japanese
8%

6%
Braided coil

7%
From fi gure 3 it can be seen that Fornetti- patties with cheese

7%
the percentage of starch varies Fornetti with fruit paste

from 5.7% to 10% depending on Fornetti with appricots

8%

Bread flour in the form

the type of dough, respecti vely the Bread in the pan 500 g
9%

type of bakery product. The varied Pretzel

7%

range of bakery and pastry 9%

Muffins
products shows us variati ons with a 8%
Cake
confi dence level above 50%.
10%
Sponge cake

Panettone
 Maltose index, %
400.00%

Figure 4- The dyn amics of the maltos e 350.00% f(x) = − 0.445500000000001 x² + 3.4021 x − 2.9095
in dex in fl ou r mixes for baking , pretzels R² = 0.99780313060569

or pastr y produ ct s. 300.00%

The maltose index varies from the 250.00%

fl our for cozonac and pretzels, at

the minimum level to the mix of 200.00%

wheat and rye fl our for bread. The

150.00%
confi dence level obtained is 0.9978,
which means very good results with 100.00%

a very high probability of

occurrence. 50.00%

0.00%
Flour for muffins and Flour for bread and Mixed wheat and rye Mixed wheat and rye
pretzel pastry products bread flour bread flour
 198
Figure 5- Dynamics of the Flour T 650 for bread in pan 20 76
f(x) = − 16.9113212620962
81 ln(x) + 110.210638485056
extensibility and deformati on R² = 0.822565959881158
196
characteristi cs of the doughs Flour T 650 for coils/pretzels 21 89
82
according to the quality of the fl our.
187
Flour for frozen doughs 19 75
The largest deformati on was recorded in 87

the T480 fl our -207 mm, and the Flour T 1200 multigrain bread 21.9
167
63
smallest in the T1200 multi grain fl our of 97

167 mm. The extensibility index a 200

Flour for pastry 22.4
recorded values from 19 to 23.8 and a 62
89
directly proporti onal extensibility from 207
62 to 89 mm. Thus, by describing the Four T 480 23.8 64
114
extensibility and deformati on indices, it
0 50 100 150 200 250
was possible to measure the maximum
stretching resistance of the dough P , W=Deformation energy, mm
G=Extensibility index
with maximum values for T650 fl our, P=maximum resistence of the dough to stretching, mm
average values for T1200 fl our. L=Extensibility, mm
Logarithmic (L=Extensibility, mm)
 R=Extensibility/deformation ratio, %

Figure 6- Extensibility/deformati on Flour T 650 for bread in pan 0.94

f(x) = − 0.00553571428571425 x² + 0.12075 x + 0.433000000000001
rati o for diff erent fl ours and doughs. R² = 0.966884966383135

  Flour T 650 for coils/pretzels 0.92

The highest elasti city/deformati on rati o
was obtained for T650 fl our used in the
Flour for frozen doughs 0.86
manufacture of bread, cakes, pretzels,
0.92-0.94, average values were recorded
for fl our used to obtain frozen dough Flour for pastry 0.7

0.86, for fl our used in pastry -0.7, and

the lowest values were obtained for Flour T 1200 multigrain bread 0.65

T1200 multi cereal fl our and T480 fl our –

0.56 used in the manufacture of Four T 480 0.56

cozonac, specialti es.

0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1
CONCLUSION

1. The quality of baking and pastry fl ours infl uences dough extensibility and
deformati on, resulti ng in baked goods with improved porosity or greater
volume.
2. The maximum proteolyti c acti vity of 25-35% was determined in fl ours with
more bran dark fl ours T1100 and T1200. Consequently, this also infl uences the
digesti bility of bread, hence the recommendati on to consume bread with bran
before white bread.
3. The maltose index of the wheat and rye fl our mix was studied to scienti fi cally
assess the use of this controversial mix. Of course, we can use this mix for
bread, but it cannot be used successfully for other specialti es or pastry
products, because the dark color of the assortments cannot defi ne the quality
characteristi cs of these fl our products.