EFFECTS OF A2 PHOSPHOLIPASE ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD CHARACTERISTICS

Abstract

Flour lipids, though representing 2% of flour mass, play an important technological role because they interact with proteins and starch in dough, influencing the rheological properties of dough, bread quality and its freshness. The properties of lipids and particularly of phospholipids are given by the structural and functional particularities of molecules. It is considered that phospholipids are amphipathic substances because there is no polarity in the core of molecule, and because the extremities have opposite poles. The paper presents some experimental results obtained regarding the effects of exogenous phospholipase (A2) used in different quantities on the rheological properties of dough and bread quality. The rheological property of flours were determined on Mixolab, as well as by using a Chopin Alveograph and the effect upon the bread quality was determined by baking tests. The results obtained on mixolab indicate an increase of dough stability, a clear reduction of C1 value and a greater difference of the points C5-C4 with the addition of A2 phospholipase. From the alveographic point of view an increase of dough strength was noted along with higher phospholipase A2 content. From the technological point of view, the best results have been obtained for a dose of 3000 U/100 kg flour added to flour.