摘要：Bakers request from millers a constant quality flour and consumers wish bread with pleasant look, crunchy crust, adequate volume, uniform pores, constant quality and also with minimum chemical additives and with less possible unfavourable effects on health. But it is necessary that enzymes be properly chosen and that the operation of flour addition with enzymes meet those demands. This paper shows a comparative analysis of the effects of clarase, ascorbic acid and of the mixtures of clarase and hemicellulosis enzymes over the 800, 1250 flour types, by monitoring the rheological characteristics by means of alveographic measurement parameters
