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


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

Key words: enzyme, alfa amylase, flour, falling time

JEL code: Q10