The use of bioenzymatic indicators like protease and asparaginase enzymes on biscuit products

This article presents the rheological study of protease and asparaginase enzymes on dough obtained from white flour used for biscuits. Using alveographic method and falling number method we were able to determine the rheological characteristics of the dough used for biscuits and monitor the effects in the flour and finished products of protease and asparaginase enzymes taking into account different dosages. The technological process of preparing biscuits and crackers using protease and asparaginase becomes more healthy and efficient due to improvements in dough handling, volume and texture of the biscuits. Proteases catalyze the hydrolysis reaction of the peptide bond in the protein between the amino compound of one amino acid and the carboxyl compound of the next amino acid. This leads to the weakening of the gluten structure in the dough. Asparaginase catalyzes the conversion of asparagine and water to aspartic acid and ammonia. This conversion prevents the formation of acrylamide. The falling number and alveograph tests provide results which show that addition of protease and asparaginase to the dough improves the qualities of the finished product, the biscuits being crispier, more porous (they easily melt in the mouth) and more tender. Proteases increase the viscosity of the dough and decrease its stability and tolerance to kneading.