摘要：Since a century ago, enzymes were used in bread making industry.In recent years, the range of enzymes used to obtain bread was increased with enzymes that have as substrates the non-starch polysaccharides from wheat and rye flours,beeing known the fact that supplementation with hemicellulases of flours rich in this substances leads to an improved quality of bread. The aim of this study is to verify if the supplementation of white flour, with "short" gluten, with lower hemicelluloses content may be the substrate for positive action of hemicellulases.For this purpose, three hemicellulolytic enzymes were tested - a fungal hemicellulase from Aspergillus oryzae, a fungal pentosanase from Humicola insolens and a bacterial xylanase from Bacillus subtilis.Analyses were focused on the characterization of flour used in the experiments by some parameters such as moisture, ash content, wet gluten content, gluten deformation index, Alveograph characteristics anddetermination of some quality parameters of the results bread - volume, porosity and elasticity.The results showed that for the analyzed flour, the supplementation with hemicellulolytic enzymes may be a technological solution to improve the physical indices of bread, so its quality.Percentage increases were compared to control sample, beeing: 17 % for volume, 5,5 % for porosity and 8,5 % for elasticity.Due to the specific conditions in which the baking tests take place, it can be concluded that the use of these enzymes can be successfully applied in pan bread technology
