RHEOLOGICAL PROPERTIES OF ENZYME SUPPLEMENTED DOUGHS

The rheological behaviour of doughs made with different commercial amy lases, xylanases, lipases, and glucose-oxidase, singly and in mixed co mbinations was investigated. All doughs showed similar trends when sub jected to frequency and strain sweep tests. The elastic and viscous mo duli increased with frequency, and showed a nonlinear behaviour for st rains between 0.2 and 3%. Phase angle presented a maximum at 5 hz in t he frequency plot. Resting of doughs decreased complex modulus and inc reased loss tangent. Enzyme supplementation resulted in softening and weakening of doughs immediately after mixing, and further effects duri ng resting. Pentosan degrading enzymes caused the main changes, and pu re lipase preparations the least significant, when compared with unsup plemented doughs. Glucose-oxidase reduced the softening effect of poly saccharide hydrolysing enzymes.