EFFECT OF DIFFERENT FOOD ENZYMES AS LEAVENING AGENT ON WHEAT FLOUR PROTEIN DURING FERMENTATION

Authors

  • M.B. Hossain Globe Biscuits and Dairy Milk Ltd. Maizdicourt, Noakhali, Bangladesh
  • S.M.E. Babor Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna 9208, Bangladesh
  • K.M. Hossain Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna 9208, Bangladesh
  • M. Ashrafuzzaman Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna 9208, Bangladesh

DOI:

https://doi.org/10.53808/KUS.2005.6.1and2.0352-L

Keywords:

Dough, gluten, leavening, fermentation, enzymes, wheat flour

Abstract

The present study was undertaken for the characterization of wheat flour on the basis of protein content and dough quality and to evaluate the rheological changes of the dough after fermentation with a-amylase, protease, sodium acid pyrophosphate (SAPP) and yeast. In this experiment, three types of wheat flour (hard, soft and mixed) were used and the resulted gluten percentage were 1575, 10.14 and 5.78, respectively. Four types of dough samples were made. During fermentation of the dough, the temperature and pH of the dough mass using different leavening agents viz. a-amylase, protease, SAPP and yeast have been found optimum 24 to 25 °C at pH 5.9- 6.3; 25 to 26 °C at pH 6.2; 26 °C at pH 5.2 to 5.4 and 28 to 30 °C at pH 4.9 to 5.3, respectively. After fermentation, the content of gluten in different processed dough samples were estimated as 8.32 %, 0.11%, 6.5% and 3.15 %, respectively. The use of a-amylase resulted crispiness crumb, protease resulted very small yellowish crumb product, SAPP resulted very good crumb mass with increased volume and yeast showed more elastic crumb texture with gas cell at desirable stage. The results of the study indicate that, soft wheat flour can be used for quality biscuit dough preparation and the use of particular leavening agents can bring desirable rheological changes during fermentation. The particular leavening agents can also help to produce well structured crumb texture, sufficient gas cell (porosity) and color which are few of the requirements for standard biscuit production.

Downloads

Download data is not yet available.

References

Aonon, 1990. Official Methods of Analysis of the Association of Official Agricultural Chemists (AOAC). Association of Official Agricultural Chemists, USA, 1990.

Barmore, M.A. 1947. Some characteristics of gliadin and glutenin indicated by dispersion and viscosity. Cereal Chemistry, 24: 49.

Bohn, R.M. 1934. Report of the committee on testing biscuit and cracker flours. Cereal Chemistry, 37: 180.

Chinachoti, P. and Steinberg, M.P. 1984. Introduction of sucrose with starch during dehydration as shown by water sorption. Journal of Food Science, 49: 1604-1608.

Doescher, L.C. and Hoseney, R.C. 1985a. Saltine crackers: Changes in cracker sponge rheology and modification of a cracker baking procedure. Cereal Chemistry, 62: 158-162.

Doescher, L.C. and Hoseney, R.C. 1985b. Evaluation of commercial cracker flours by test baking and study of changes occurring during sponge fermentation. Journal of Cereal Science, 3: 261-270.

Finley, J.W. 1977. Protein removal from gluten-starch wash water. Cereal Chemistry, 54: 131.

Finney, K.F. 1945. Methods of estimating and the effect of variety and protein level on the baking absorption of flour. Cereal Chemistry, 22: 149.

Harris, R.H. 1940. A comparative study of some properties of dried glutens prepared from various types of wheat. Cereal Chemistry , 17: 222.

Matz, S.A. and Matz, T.D. 1978. Cookie and Cracker Technology. Westport, CT: AVI. Journal of American Official Agriculture Chemistry, pp., 1990.

Salgo, A. 1981. Study of wheat proteases. PhD thesis. Technical University of Budapest, Hungary.

Downloads

Published

23-11-2005

How to Cite

[1]
M. . Hossain, S. . Babor, K. . Hossain, and M. . Ashrafuzzaman, “EFFECT OF DIFFERENT FOOD ENZYMES AS LEAVENING AGENT ON WHEAT FLOUR PROTEIN DURING FERMENTATION”, Khulna Univ. Stud., pp. 39–42, Nov. 2005.

Similar Articles

1 2 > >> 

You may also start an advanced similarity search for this article.