期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 96, 期 7, 页码 2539-2546出版社
WILEY-BLACKWELL
DOI: 10.1002/jsfa.7374
关键词
damaged starch; enzymes; dough; rheological properties
资金
- Consejo Nacional de Ciencia y Tecnica, Secretaria de Ciencia y Tecnologia, UNC
- Ministerio de Ciencia y Tecnologia of Cordoba
BACKGROUNDDuring wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior as well as the flour quality and cookie and bread making quality. The aim of this work was to evaluate the effect of -amylase, maltogenic amylase and amyloglucosidase on dough rheology in order to propose alternatives to reduce the issues related to high levels of damaged starch. RESULTSThe dough with a high level of damaged starch became more viscous and resistant to deformations as well as less elastic and extensible. The soluble fraction of the doughs influenced the rheological behavior of the systems. The -amylase and amyloglucosidase reduced the negative effects of high damaged starch contents, improving the dough rheological properties modified by damaged starch. The rheological behavior of dough with the higher damaged-starch content was related to a more open gluten network arrangement as a result of the large size of the swollen damaged starch granules. CONCLUSIONWe can conclude that the dough rheological properties of systems with high damaged starch content changed positively as a result of enzyme action, particularly -amylase and amyloglucosidase additions, allowing the use of these amylases and mixtures of them as corrective additives. Little information was reported about amyloglucosidase activity alone or combined with -amylase. The combinations of these two enzymes are promising to minimize the negative effects caused by high levels of damaged starch on product quality. More research needs to be done on bread quality combining these two enzymes. (c) 2015 Society of Chemical Industry
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