Influence of enzymatic tempering on milling characteristics, flour quality, crystallinity and microstructure of wheat

Enzymes are widely used as flour aids, but their application and dose optimization at tempering stage is not well examined. Therefore, the effect of enzymatic tempering (ET) on flour yield, quality, microstructure and crystallinity of wheat was investigated in the present work. Box-Behnken design wa...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2020-08, Vol.14 (4), p.1986-1997
Main Authors: Jha, Aprajeeta, Baruah, Kamal Narayan, Tripathy, Punyadarshini Punam
Format: Article
Language:English
Subjects:
Baking
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Computed tomography
Cracks
Crop yield
Crystal structure
Crystallinity
Crystals
Design optimization
Disintegration
Endosperm
Engineering
Enzymes
Flour
Food Science
Image contrast
Microstructure
Original Paper
Photomicrographs
Starch
Synergistic effect
Tempering
Wheat
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Summary:Enzymes are widely used as flour aids, but their application and dose optimization at tempering stage is not well examined. Therefore, the effect of enzymatic tempering (ET) on flour yield, quality, microstructure and crystallinity of wheat was investigated in the present work. Box-Behnken design was chosen to optimize the tempering parameters; enzyme concentrations, incubation temperature, and time. Optimum conditions for ET were obtained at 143 EU, 12.4 h, and 28 °C. Flour yield for ET and conventionally tempered (CT) wheat were 72.19 ± 0.49% and 68.13 ± 0.05%, respectively. Ash content in ET refined wheat flour significantly reduced by 47.7% in contrast to CT samples. Micrographs and tomographic images revealed the disintegration of globular structure of endosperm and less prominent development of internal cracks in ET kernels. X-ray diffractograms showed the presence of A-type crystals both in ET and CT flour starch (FS), besides traces of V-type crystals in ET-FS. The study established that enzymes possessing different biochemical activities help in inducing synergistic effects on product quality, thus benefiting baking industries.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00445-w