Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2310-1164

2019 (published: 11.06.2019)

Number 2(40)

Home > Issue > The efficiency of the enzyme preparations during the hydrolysate preparation from wheat bread wastes

UDC 664.66.002.68

The efficiency of the enzyme preparations during the hydrolysate preparation from wheat bread wastes

Ibrahim M, El Youssef F., Barakova N.V.

The effect of amylolytic and cytolytic enzymes on the hydrolysis of Moskovsky wheat loaves (grade 1, sliced and packaged in plastic bags with a clip) was investigated using periodic addition of the bread wastes that were previously stored for 4 and 6 days. The minimum dose of enzymes was established at 2.5 units of amylolytic power and 1.o units of xylanase power per 1 g of the material. It is demonstrated that increasing the dose of enzymes results in shortening of the hydrolysis process from 4.5 to 2.5 hours for loaves with 4 days of storage and from 5.5 to 3.5 hours for loaves with 6 days of storage. The milled bread waste 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 minute intervals. The following enzymes were added to the mixture: Distizym BA-T Spezial at 1.25, 2.5, and 5.0 units of amylolytic power and Distizym GLat o.5, 1.0, and 2.0 units 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 s−1.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 hydrolysing bread wastes.
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Keywords: recycling of bread products; breads wastes; sliced wheat loaf; bread wastes hydrolysate; effect amylolytic and cytolytic enzymes.

DOI 10.17586/2310-1164-2019-12-2-36-41

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