The improvement of low proteolitic activity on Romanian Wheat Flours (I)

Authors

  • ENUTA IORGA, NASTASIA BELC, A. STANCOV, GH. CAMPEANU Author

Keywords:

improvement, gluten deformation, proteolitic activity, wheat flours, bacterial proteases

Abstract

The Romanian flours obtained by annual wheat crop are, in general, flours 
with low proteolitic activity, with low gluten deformation values, respectively. It means that these flours require an improvement of this activity because of bread quality (structure, volume, crust, etc.). 

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Published

2023-04-08

Issue

Vol. 41 No. 4 (2023)

Section

Articles