Use of Proteases in Biscuit Processing

Abstract

The effects of protease treatment on biscuit processing were investigated and compared with those of sodium hydrosulfite. The enzymes used were bromelain, papain, two kinds of fungal protease (Denazyme and Amano-A) and bacterial protease (Bioprase). In the case of biscuit dough, the addition of the proteases and sodium hydrosulfite resulted in decreases in dough development time and resistance to extention. Sodium hydrosulfite increased the extensibility of the dough more than the proteases. The proteases and sodium hydrosulfite decreased the shrinkage of biscuit dough on baking Process and increased the shortness of biscuit. These effects of bromelain were more remarkable among the five proteases. These results suggest that the use of protease instead of sodium hydrosulfite is available in biscuit processing.