Abstract
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.
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