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

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.