Optimization of the composition of enzymatic agents for the improvement of grain bread quality

The problem of the relevancy of the quality improvement of grain bread from emmer and wheat is contemplated in this article. Emmer and wheat grain differ in protein and dietary fiber content together with gluten content and its properties. The viability of the use of enzymatic agents of cellulose, xylanase and glucose oxidase during dough mixing aimed at the improvement of the technology of grain bread production is proven. Quantitative formulation of enzymatic agents’ compositions “Emmer” and “Wheat” are designed for the improvement of rheological properties of grain dough and bread with the use of experimental and statistical methods and MathCAD software is optimized. It is shown, that the proposed enzymatic compositions throwing in the soaked grain mass and cut in the process of mixing the dough, support the increase of specific volume and porosity of grain bread from emmer and wheat as well as its organoleptic properties.