Abstract

Neutrase and shapiet biscuits are normally used in bakery products for improving the dough rheology and improving the flour characteristics by forming the small peptide linkage from breaking the chain of large peptide bond present among flour protein. The aim of present study was to determine the effect of commercial bakery proteases with different concentration on flour characteristics having extraction rate 50% and 30% and its effect on the dough behavior. To investigate these observations different tests were performed on laboratory scale. i.e SRC, Zeleny , SDS and AWRC. Flour supplemented with proteases concentration i.e,0.01mg/100g flour, 0.05mg/100g flour, 0.1mg/100g flour and compares it with control. The results revealed that WRC and AWRC increased with increasing concentration of Shapiet biscuit while it decreased with increasing concentration of Neutrase whereas in case of SDS and Zeleny the observations lead to decrease in value of SDS and Zeleny with use of both enzymes. Analyzed the incorporated flour with increasing conc. Of both proteses also gave higher values   in Lactic acid and sodium bicarbonate value while sucrose increased in terms of Neutrase and vice versa in shapiet biscuit.