Enzyme preparations and their role in grain processing

I. N. Kurmanbayeva, Zh. S. Nabiyevа, Ainur Zheldybayeva

Data confidence 85 high

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Abstract

The article presents the enzyme preparations Pentopan 500 BG and FungamylSuper AX by NovoNordisk in the field of application of enzyme preparations in grain processing and containing the enzyme xylanase, enzyme preparations penicilliumcanescens based on xylanase and α-amylase, penicilliumcanescens based on phytase, biobake-721 by Quest and containing cellulase, β-glucanase, a review of scientific papers that consider the types of enzyme preparations of celloviridine g 20x with a complex of xylanase enzymes was provided. When obtaining a finished product from whole grains, two main problems can be identified: improving the organoleptic and physico-chemical properties and improving the microbiological safety of bread. In this regard, in order to improve the safety of grain raw materials during grain processing, it is planned to use enzyme preparations to reduce the content of heavy metals in grain raw materials, increase the biological value of bread quality, improve physical, chemical and organoleptic indicators.