Abstract
The objective of this study was to analyze the individual and synergistic effects of three enzyme preparations (transglutaminase, lipase and xylanase) on the viscoelastic properties of wheat dough made from flour of substandard quality. A response surface methodology using Box-Behnken experimental design was used to evaluate the effects on the dynamic and creep-recovery parameters of dough. The results confirmed that the strengthening effect were observed by transglutaminase and lipase addition. The storage modulus increased with transglutaminase and lipase addition applied in doses of 15 mg/kg to 30 mg/kg, whilst xylanase (applied in doses of 25-50 mg/kg) had no significant effect on dough storage modulus (G'). Significant interaction effects of transglutaminase and xylanase (P0.1) increased the values of zero shear viscosity (0). The optimal levels of the tested enzymes were determined by the desirability function approach. It was found that the combined effect of 30.0 mg/kg of transglutaminase, 28.1 mg/kg of lipase and 38.6 mg/kg of xylanase achieved a positive synergistic effect on wheat dough viscoelasticity made from flour of substandard quality.
Highlights
In last decade, a variation of technological quality of mercantile wheat has been observed
The use of enzymes is the best alternative to chemical compounds because they are Olivera Šimurina et al, Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes, Food and Feed Research 41 (2) 93 -102, 2014 generally recognized as safe and do not remain active after baking
The enzymes were applied to wheat dough in order to optimize its rheological parameters: storage modulus (G'), loss modulus (G"), zero shear viscosity ( 0), maximum creep compliance (Jmax), and elastic part of the maximum creep compliance (Je/Jmax)
Summary
A variation of technological quality of mercantile wheat has been observed. The processing industry is assig-ned the task to elevate the quality of wheat flour to the level optimal for processing (Mikhaylenko et al, 2000; Malešević et al, 2011; Balla et al, 2011). In this context, the treatment of flours with functional additives must be considered. The use of enzymes is the best alternative to chemical compounds because they are Olivera Šimurina et al, Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes, Food and Feed Research 41 (2) 93 -102, 2014 generally recognized as safe and do not remain active after baking. One of the enzymes that can confer strength to dough is transglutaminase
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