The influence of fungal α‐amylase supplementation on amylolytic activity and baking quality of flour

Abstract

In order to determine the quantity of fungal α‐amylase to be added to flour of low amylolytic activity, it was thought necessary to develop a method suitable for measuring the activity of both cereal and fungal α‐amylase. For determination of fungal α‐amylase activity, thermolability of the enzyme made the classical Falling Number Method not suitable. The Fungal Falling Number (FFN) Method was developed to measure amylolytic activity in flour supplemented with fungal α‐amylase. Reproducibility of Fungal Falling Number measurements on tested flour samples is high (standard deviation was 16.33 s and the variation coefficient 6.19%). The ratio between flour amylolytic activity, after addition of fungal α‐amylase, and the quantity of the added fungal α‐amylase, as well as the initial amylolytic activity of flour was described by the multiple regression non‐linear model. By applying the model, one could account for 88.48% of total deviations of the regression of the measured Fungal Falling Number values, making the model representative. Such a model can be used to determine the required quantity of fungal α‐amylase to achieve the optimal amylolytic activity of flour for the baking industry, provided the starting amylolytic activity in flour is known. The analysis of test baking results has shown that flour with an amylolytic activity range of 100 s <FFNf < 200 s yields bread loaves of the largest volume and excellent sensory properties.