Applying of enzymatic additive as improver of macaroni products from wheat flour

Abstract

The influence of xylanase enzymatic additive with complex gemicellulase and lipolytic activity to the quality of macaroni products from wheat flour has been researched. The structural and mechanical characteristics of macaroni dough, friability, speed of pressing and capacity of press as well as speed of drying have been investigated. Recommended dosage of additive is 0,001 % to the flour weight.