FLOUR QUALITY STABILIZATION AT A LOW PRODUCTIVITY MILL

The article provides an analysis of the quality indicators of wheat flour and their stabilization with the help of enzyme preparations. 12 samples of industrially milled flour produced at a mill with a productivity of 70 tons per day were studied. It was established that the Whiteness indicator in the studied flour samples was stable and averaged 57 units. According to the gluten content and gluten deformation index, the studied samples were stable and met the requirements of regulatory and technical documentation. The largest fluctuations were noted for the Falling Number indicator. The Falling Number indicator in the studied flour varied from 309 s to 477 s. To stabilize the quality of finished products, the FN indicator in flour was adjusted by adding the enzyme preparation "Amilorizine". Addition of Amilorizine did not change the whiteness of the flour, the gluten content and its elastic properties. However, the indicator of the Falling Number in flour varied inversely proportionally depending on the amount of the added enzyme preparation. Addition of Amilorizine in the amount of 0.03 % reduced the Falling Number by 15-18 s, 0.06 % – by 30-35 s, 0.12 % – by 55-65 s. Analysis of the baking test results showed that the loaf from control samples of the flour without the addition of the enzyme preparation had a light, pale color of the crust compared to the other samples, the crust of which acquired a light yellow and light brown color. The addition of the enzyme preparation led to an increase in the volumetric yield of loaf. The volume of the studied samples increased by 10-25 % at the maximum dosage of the enzyme preparation, the appearance of the finished loaves became more attractive - the color of the crust acquired a more golden-brown color, the surface became even and smooth. According to the results of the research, a positive effect of Amilorizine on the baking quality of flour was revealed. The use of an enzyme preparation will allow to stabilize the Falling Number in flour with low amylolytic activity of its own enzymes without deterioration of other technological indicators.