EFFECT OF ENZYME ON THE DOUGH AND BREAD QUALITIES MADE FROM POLISHED AND GRADING FLOURS

点击翻译按钮获取中文摘要

Graded flours were prepared by polishing soft-type wheat grains of Norm 61 and for the examinations of dough properties and baking qualities. The F-2 (90-80 %), F-4 (79-60 %) and F-7 (40-30 %) fractions of the graded flours were used for the 10 % substitution for conventionally milled wheat flour of Norm 61 (N61), and the bredamaking was conducted by AACC method. Using various enzymes (mutant thermostable α-amylase (21B and M77), cellulase (CEL) and phytase (PHY) to the N61, optimum amounts of 21B, M77, CEL and PHY for making good bread qualities were 150,150,50 and 25 ppm on a flour basis, respectively. Especially, the addition of 21B, M77 and CEL to F-2, F-4 and F-7-substituted N61 increased specific volume and retarded the staleness of breadcrumbs during storage, while PHY did not, as compared with those of N61 alone. However, PHY influenced the pasting properties of starch in the substituted flours, increasing the peak viscosity rather than other additives. Therefore, the low flour quality of domestic wheat flour, N61 was improved by the combined additions of graded flours and enzymes having the higher nutrition and better taste of bread baked, as compared with N61 alone.