Autolytic activity of rye flour with reduced baking properties
Autolytic activity of rye flour is a mandatory indicator for assessing its quality, taking into account the specific properties of the carbohydrate-amylase complex. The choice of amylolytic activity improvers is due to the need to process raw materials with a given level of saccharifying ability of flour welding used in the preparation of a nutrient medium for liquid fermentation semi-finished products. The study of the improvers and their compositions in the processing of rye flour with reduced baking properties is effective during in-plant control. The standard method of falling number allows estimating the degree of starch amylolysis under the action of alpha-amylases or autolysis of aqueous flour suspension. As amylase activity improvers of flour composed by grain products which high sugar, reduced capacity compared to the starch rye flour.