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Study Regarding Enzymatic Characteristics On The Flour


  • Maria Popa

    (1 Decembrie 1918 University of Alba Iulia)

  • Roxana Bostan

    (1 Decembrie 1918 University of Alba Iulia)


Falling time of cereals and their products is an index of the enzyme alfa amylase activity, whichin correctly ripen and collected under dry conditions grains occurs in negligible amounts. However underunfavourable atmospheric conditions the moisture level of cereals is higher than 15% the enzyme becomesactivated. In consequence it causes dramatic damage to starch kernels. Dough prepared from such flour hasunfavourable physico-chemical properties not granting good quality bread baking. Therefore knowledge ofthe degree of impairment of cereals and their products allows their correct qualification and the followingway of their use, for instance: for feeding purposes, for making mixtures, that is impaired cereals with thosenot damaged by alfa amylase or working out individual technological processes with improvers to avoidunexpected losses.

Suggested Citation

  • Maria Popa & Roxana Bostan, 2010. "Study Regarding Enzymatic Characteristics On The Flour," Annales Universitatis Apulensis Series Oeconomica, Faculty of Sciences, "1 Decembrie 1918" University, Alba Iulia, vol. 2(12), pages 1-9.
  • Handle: RePEc:alu:journl:v:2:y:2010:i:12:p:9

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    More about this item


    enzyme; alfa amylase; flour; falling time;

    JEL classification:

    • Q10 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - General


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