Pasting Properties Of Wheat Flour Research Articles

Effect of tea polyphenols on the quality of frozen cooked noodles

AbstractBackground and ObjectivesThe growing consumer demand for natural, healthy, and convenient food options has led to the rising popularity of frozen cooked noodles (FCN). Tea polyphenols (TPs), known for their diverse biological activities, are increasingly being utilized as a natural food additive in research and development. Therefore, this study aims to investigate the effects of TPs on the thermal and pasting properties of wheat flour as well as their influence on the quality of FCN.FindingsThe results from differential scanning calorimeter and RVA analyses showed that TPs did not significantly affect the thermal and pasting properties of wheat flour. However, the addition of low‐dose TPs (<1.5%) improved the quality of FCN during storage. Texture and tensile analyses demonstrated an enhancement in hardness, chewiness, resistance, and an increase in resistant starch content in the noodles. Low‐field nuclear magnetic resonance findings revealed an increase in the proportion of strongly bound water, accompanied by a decrease in free water content. Scanning electron microscopy observations illustrated a well‐developed gluten network structure. In contrast, the incorporation of 1.5% TPs adversely affected the quality of FCN.ConclusionsThe appropriate integration of TPs plays a significant role in alleviating the quality degradation of FCN during storage.Significance and NoveltyThis study provides a theoretical basis for the development of polyphenol‐enriched flour products and functional foods.

Investigating potato flour processing methods and ratios for noodle production.

A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze-drying (FD) and low-temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze-dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze-dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss.

Debranning of wheat: Quality of flour and thermomechanical, microstructural, and extensional properties of dough

This study investigated the impact of debranning degrees (0, 3, 6, 9 and 12% by weight) on the qualities of wheat flour and dough. The physicochemical and pasting properties of wheat flour and thermomechanical, microstructural, extensional and rheological properties of wheat dough with different debranning degrees were assessed. The insoluble dietary fiber, soluble dietary fiber, protein, and ash contents for debranned wheat flour were significantly higher than that of refined flour. The content of protein was the highest when the debranning degree of wheat was 6%. Debranning degree of 6% significantly increased the gluten index for wheat flour and showed better pasting and mixing properties than untreated samples. Debranning treatment increased the L* value and decreased the a* and b* values of the wheat flour. Furthermore, when the debranning degree increased, the protein matrixes were more continuous and compact, and the starch granules were better entrapped in the gluten network. Debranning treatment caused significant increases in the dough's resistance to extension, extensibility, extensibility area, and extensibility rate, and a decrease in the dough's viscoelasticity. The debranning degree of 6% could effectively improve the parameters such as mixing properties, microstructure, and extensional properties of wheat dough.

Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars

The physicochemical properties of wheat flour and the chain-length distributions of amylopectin from eleven cultivars were studied. Chinese steamed bread (CSB) was made by a one-step fermentation procedure using these flours to explore the effects of frozen storage on the qualities of CSB and starch molecular structures. The results indicated that the protein and wet gluten had significant effects on the fermentation rheological properties of wheat dough and CSB qualities. The amylose content and amylopectin structure had important influences on the pasting properties of wheat flour and the firming of CSB. Water loss and migration in CSB during freezing, accompanied by the starch retrogradation, depended on the amylose content and amylopectin structure. After 60-day of frozen storage at −18 °C, the amylopectin extracted from CSB showed decreased fractions of B1 and B2 chains while the long B3 chain and average chain length increased. Moreover, short amylopectin chains were negatively correlated with the hardness of CSB (P < 0.01). These results confirmed that the structure-property relationships of wheat flour have crucial influences on the qualities of CSB, which would benefit our selection of wheat materials for the frozen food industry and provide a reference for wheat breeding.

Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

ABSTRACT Thirty-four wheat cultivars were used to study the relationship between wheat flour quality and fresh wet noodle (FWN) color when stored at room temperature (25°C) over a 24 h period by the partial least squares regression (PLSR) method. Results showed that quality characteristics of wheat flour and their coefficients of variation differed greatly, and the samples were very representative. During FWN storage, the a* value varied greatly, the L* value decreased, and the b* value increased. The results of the correlation analysis showed that the color of wheat flour had significant correlation with FWN (p <0.05), and FWN color at 0 h had significant correlation with FWN color changes during 24 h storage (p <0.05). Protein, wet gluten, dry gluten, ash content, PPO activity, and water absorption (WA) of wheat flour had significantly negative effects on the L* value of FWN (p <0.05). Peak viscosity (PV), trough viscosity (TV), and breakdown viscosity (BV) of the pasting properties of wheat flour contributed greatly to the L* value (p <0.05), but had significantly negative effects on the a* value (p <0.05). The results showed that quality characteristics of wheat flour profoundly affected FWN color changes during storage, and color, dough strength and pasting properties of wheat flour should be considered comprehensively when selecting the wheat variety for FWN.

Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles

Abstract Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and hydration properties of dough, and thus influence the quality of dried noodles. The competition for water between corn silk flour and wheat flour inhibited the gelatinization of starch and hindered the formation of the gluten network which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nutritionally, the dietary fiber and polyphenols content of the resulting dried noodles was effectively improved, especially at a 6∼9% replacement rate. The current work demonstrates the feasibility of fabricating corn silk flour-enriched dried noodles and its nutritional superiority compared to the corresponding normal product.

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat flour substitution).&#x0D; Methodology: Water absorption capacity and pasting properties of wheat flour blended with fruit peels were assessed using farinograph and micro viscoamylograph. Physico-chemical properties as well as antioxidant activities were measured using standard methods. The sensory analysis was performed by trained panelists.&#x0D; Results: Water absorption capacity of the dough increased significantly with increasing levels of orange and apple peels while it decreased with pomegranate peels. However, peak, hot paste, cold paste and breakdown viscosities of the dough significantly decreased with increasing proportions of apple and orange peels while they increased with pomegranate peels. The breaking force and weight of the biscuits supplemented with pomegranate peels were the lowest. Supplementation of biscuits with fruit peelings enhanced the ash and fibre content of the biscuits but had no significant effect on their antioxidant activities except for biscuits containing 10% apple peels which had higher antioxidant activity compared to biscuit controls. Biscuits supplemented with 5% of fruit peels were the most appreciated in terms of surface character, crumb colour and texture.&#x0D; Conclusion: This study showed that dried microwave-blanched apple peels can be incorporated into biscuits to enhance both their nutritional and antioxidant properties.

The effects of powdered suji leaves (Dracaena angustifolia (medik.) roxb.) on the pasting properties of wheat flour and characteristics of steamed bun

Water-extract of fresh suji leaves has been traditionally used as a green food colorant in Indonesia. Innovations of whole suji leaves into powder form are expected to fulfill the zero-waste concept and be a more applicable natural food colorant than using fresh leaves. This study aims to evaluate the changes in pasting properties of wheat flour and characteristics of steamed buns as affected by adding powdered suji leaves (PSL). The study is done following Randomized Block Design with PSL concentration (0-5%) as the factor. The results show that the increase of PSL concentrations significantly (α = 0.05) reduces pasting properties of wheat flour except pasting temperature, increases the green color, and reduces the moisture content of the dough, as well as reduces specific volume and texture profile of steamed buns. Considering the role of PSL as a natural coloring food additive, it is expected to add the least concentration to create green color without creating negative effects for the other steamed bun qualities. This study shows that the PSL at a concentration of 1% is sufficient to produce a green color (L*, a*, b* crust 70.45, 2.16, 25.8) steamed buns with volume (91.00 cm3), specific volume (3.15 g/cm3), moisture content (crust 33.01%, crumb 35.27%) and texture profile (cohesiveness 0.67, springiness 0.92, chewiness 246.46 g and resilience 0.32), and these qualities are comparable to the steamed buns without PSL.

Health Benefits of Jaggery Tea on the Account of COVID-19

Jaggery is rich in iron and foliate that help in preventing anemia by ensuring that a normal level of red blood cells is maintained. With the growing awareness in the Indian market about eating right, avoiding refined products and replacing those refined sugars with natural sweeteners, chefs and nutritionists have started and reinventing healthy recipes using jaggery, coconut sugar, or even date syrups etc as sugar alternatives, adds Kutteri. References 1 Lamdande AG, Khabeer ST, Kulathooran R, DasappaI (2018) Effect of Replacement of sugar with jaggery on pasting properties of Wheat flour, Physico-sensory and storage characteristics of Muffins.

Retracted:Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends

Wheat and cocoyam flours were mixed at different ratios and the flour blends were evaluated. 70:30 blend had significant (p < .05) higher protein, fat, and crude fiber content compared to the other blends (50:50 and 40:60). Water absorption, bulk density, and swelling power were significantly (p < .05) higher in wheat and cocoyam flours mixed ratios at 50:50 and 40:60 compared to 70:30. The 70:30 wheat and cocoyam flours had a significant low pasting viscosity compared to other blend ratios (50:50 and 40:60).The thermal properties of all the samples showed two endothermic peaks “a” with the temperature ranging from 60.0 to 64.2°C and endothermic peak “b” with a temperature between 102.2 and 104.3°C. The amino acid profile of the wheat and cocoyam flours competed favorably with wheat flour and had the least peroxide values. The addition of cocoyam improved the nutritional, functional, and pasting properties of wheat flour. Practical applications Wheat flour is used as an important food ingredient that is usually used in the bakery and confectionary industry contributing more calories and proteins to the world eating routine. Due to a few countries in Africa having a suitable climatic condition to support its cultivation, crucial demand to find alternative crops that can substitute wheat are being made to reduce the dependency on wheat importation. Cocoyam is an important staple nourishment and its utilization as substitute food applications is still on a small scale across numerous nations in the world. The physicochemical, functional, and nutritional properties of wheat and cocoyam flour blends were evaluated in the present study. Our results found that wheat and cocoyam flour blends at 40:60 and 70:30 exhibited increased protein quality, water absorption, and swelling power and low pasting viscosity when compared to the other blends. Thus, wheat and cocoyam flour blends at 40:60 and 70:30 can be a raw material for the food industry to improve the nutrition and functionality of products effectively.

INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD

Serendipity berry (Dioscoreophyllum cumminsii) contains a protein sweetener termed monellin which could be substituted for sugar in foods for diabetics and dieters. Therefore, effects of partial substitution of sugar with serendipity berry extract on quality of white wheat bread were investigated. The pasting properties of wheat flour treated with mixtures of 5 % sugar solution and serendipity berry extract (100:0 control, 80:20, 70:30, 60:40, 50:50 and 40:60) were investigated. Wheat flour were blended with other ingredients and mixtures of 5 % sugar solution and serendipity berry extract to form dough which were allowed to rise prior to baking. Chemical, microbiological and sensory properties of the breads were evaluated. Pasting temperature, peak, final and setback viscosities of the control (sugar solution treated-flour) and serendipity extract treated flour were significantly (p˂0.05) different. Moisture, ash, protein, fat, fibre and carbohydrate contents of the breads ranged from 11.93–15.22 %, 0.75–3.06 %, 11.67–14.13 %, 4.29–9.06 %, 1.24–2.50 % and 55.01–68.14 %, respectively. Although the bacterial (0.0–61 ×103 cfu/g) and fungal (2.0–76.0 ×103 cfu/g) counts of the breads increased throughout the 5 days storage period, the serendipity berry extract exerted antimicrobial activities in the treated breads. The proximate, except carbohydrate, of the breads increased while the bacterial and fungal counts decreased with increase in concentration of the serendipity extract. The 60 % serendipity extract treated-bread (mean sensory scores ≥ 8.0) compared favourably with the control (sugar solution treated-bread). This study revealed that 60 % serendipity berry extract could be substituted for sugar for production of high quality bread with extended shelf life.

Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality.

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins.

Jaggery (Gur) is a natural sweetener made by concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice. In order to utilise jaggery in place of sugar, muffins were prepared by replacing 84% sugar with 42, 63 and 84% jaggery. Different levels of eggs namely 42, 63 and 84% were also tried for jaggery muffins. The results showed that muffins prepared with 84% each of jaggery and eggs had acceptable quality characteristics. Effect of jaggery in comparison with sugar on the pasting characteristics of wheat flour, physico-sensory and storage characteristics of muffins were studied. Addition of jaggery and sugar increased pasting temperature and peak viscosity. Higher increase in pasting temperature with jaggery and in peak viscosity with sugar were observed indicating differential influence on pasting characteristics of wheat flour. The muffins with jaggery had lower pH, overall quality score and higher aw than muffins with sugar. During 21days storage period, pH and aw decreased and titratable acidity increased for both the muffins. Even though the muffins with jaggery were less soft, showed lower overall quality score than the muffins with sugar, muffins with jaggery were acceptable and both the muffins were found to be microbiologically safe, as shown by the microbial load (total mesophilic count and yeast and mold count) in the range of 66-89CFU/g. Hence, it can be concluded that it is possible to replace sugar with jaggery in muffins without affecting the properties of the product.

Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour

Improving the antioxidant and pasting properties of wheat flour could help enhance its health benefits and industrial uses. Hence, this study evaluated the effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Wheat flour (WF) was mixed with mango kernel flour (MKF) at the ratios of 100:0; 90:10; and 80:20, to obtain 100%WF, WF-10%MKF and WF-20%MKF blends, respectively. The flavonoids and phenolic acids profile; free radicals (2,2-diphenylpicrylhydrazyl [DPPH]* and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic [ABTS]*+) scavenging activities; amylose and amylopectin contents; and pasting properties of the 100%WF and the blends were determined. Flavonoids (rutin and quercetin) and phenolic acids (gallic, chlorogenic and caffeic acids) contents of the blends increased as the level of addition of MKF increased. The free radicals-scavenging activities of the blends also increased significantly (P < 0.05) as the level of addition of MKF increased. The DPPH* SC50 reduced from 7.04 ± 0.86 mg/mL (100%WF) to 4.51 ± 0.64 mg/mL (WF-20%MKF); while the ABTS*+ scavenging activity increased from 22.13 ± 1.24 mg/mL (100%WF) to 33.76 ± 1.92 mg/mL (WF-20%MKF). The amylose contents of the blends decreased significantly (P < 0.05), with a concomitant increase in their final and setback viscosities, as the level of addition of MKF increased. Hence, addition of MKF improved the antioxidant and pasting attributes of WF.

QTL mapping of the pasting properties of wheat flour treated by papain digestion

Protein hydrolysis is widely used in the food industry to improve food or industrial quality, and processing is carried out concurrently or subsequently to starch pasting. In this study, QTL mapping of the pasting properties of natural wheat flour (NWF) and papain‐treated flour (PTF) was performed in three environments. These analyses involved a set of 173 F9:10 recombinant inbred lines (RILs) derived from “Shannong01‐35 × Gaocheng9411” with a genetic linkage map consisting of 6248 molecular markers. The additive, epistatic, and epistatic × environment interaction effects of QTLs for pasting properties were analyzed. A total of 43 and 31 additive QTLs for pasting properties were detected using NWF and PTF, respectively. QPv1A.4‐1, QPv4B.4‐17, QTv1A.4‐1, QTv4B.4‐17, QSb4B.4‐17, QPt1A.4‐1, and QPt4B.4‐17 were identified using both NWF and PTF. In contrast, QPv6A.2‐128, QTv6A.2‐128, QFv6A.2‐75, and QBd6A.2‐128 were only identified in wheat flour; thus, these QTLs are related to the papain digestion site. Five and eight pairs of epistatic interaction QTLs were identified in NWF and PTF, respectively. QPv1A.4‐1/QPv4B.4‐17 and QTv1A.4‐1/QTv4B.4‐17 were identified in NWF and PTF, whereas, QInA1A.4‐1 and QInA4B.4‐17 were only detected in PTF. Two and three pairs of epistatic × environment interactions were detected in NWF and PTF, respectively. In the present study, two important QTL clusters (≥3 QTLs) were detected from NWF, and three clusters were detected from PTF. The results of the comprehensive evaluation of protein hydrolysis and starch pasting provide valuable information to facilitate the improvement of wheat flour quality and promote the molecular breeding of wheat.

Effect of acha and bambara nut sourdough flour addition on the quality of bread

The effect of substituting wheat flour with acha and bambara nut sourdough flours on bread properties was investigated. Bread was prepared by replacing wheat flour with acha and bambara nut sourdough flour at different proportions (0, 5:5, 10:10 and 15:15). Nutritional, antinutritional, antioxidant and bread properties of bread were determined. Estimated intakes of nutrients were compared with dietary reference intakes (DRIs). Addition of sourdough flour influenced pasting properties of wheat flour. Total dietary fiber, protein digestibility (77.92–84.63%), mineral, amino acid and antioxidant contents of composite breads were significantly improved compared to wheat bread. Composite breads contained lower phytate (1.20–1.36 mg/100 g) compared to control bread (1.63 mg/100 g) while tannin was not detected in composite breads except at 15% sourdough flour inclusion (with a low value of 0.11 mg/100 g). Composite breads would contribute to DRIs of protein (50.29–71.65% in male and female), dietary fiber (47.33–50.44% in adult), iron (47.03–104.74% in male and female). Specific volume, color and texture of composite breads were not significantly different from control. Substitution of up to 10% sourdough flours in bread significantly improved taste, flavor and acceptability scores compared to wheat bread.

Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran.

Rice bran is a potential fiber and minerals source for nutrients enhancement of cereals food. For evaluation of rice bran applied in bread making, mixing properties, tensile and pasting properties of wheat flour dough with raw (RB) or enzymes treated rice bran (ERB) were investigated. Farinogram with two peaks, which was observed in the dough with 40% ERB, was reported. For mixing properties, addition of RB and ERB significantly decreased water absorption and stability of wheat dough. Dough development time of mixed flour with ERB was longer than that with RB. Water absorption, stability time of the dough and farinograph quality number is negatively correlated with addition of RB and ERB. The alveograph tests indicated that extensibility of dough decreased remarkably with increased RB or ERB addition and RB had more negative effects than that of the ERB. Results of pasting behaviors predicted that addition of RB or ERB, could slow down starch retrogradation and delay bread staling. In general, wheat flour mixed with 20% RB or ERB was fit for bread making and the later expects better sensory and nutritional values.

Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method

Certain empirical rheological methods are in extensive use in wheat and/or flour research to assess starch gelatinization and pasting behavior primarily due to easy performance and good correlation with final product quality. However, their applications are often associated with specific drawbacks that could be limiting factors for certain applications, such as poor definition of the measured parameters, time-consuming nature, difficulties in interpretation of results, large sample sizes, etc. The listed shortcomings can be overcome by application of fundamental rheological methods that are based on well-defined rheological parameters such as stress, strain, viscosity and modulus. The objective of this study was to optimize the fundamental rheological method for determination of the gelatinization properties of wheat flour that correspondents to the standard widely accepted empirical rheological method—Amylograph method and to compare them in order to determine whether they can be interchangeable depending on different analytical needs. The obtained results have shown that the application of fundamental rheometric procedure for determination of pasting properties of wheat flour provides reliable determination of the gelatinization properties of wheat flour. Moreover, substantial advantages of fundamental rheometric method over the empirical one were identified including smaller sample size, ability to set the desirable heating and shear rate, shorter test duration and better precision.

Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute

Preharvest dropped apples from a weather disaster are generally discarded or used in animal feed due to reduced market value. In this study, they were utilised to produce dietary fibre-enriched materials (DFEMs) and their baking performance in a food system was then evaluated as a high-fibre and low-calorie flour substitute. Hydrothermal treatment and fractionation of preharvest dropped apple powder produced fibre-rich fractions (856.2 g kg(-1)). The use of DFEMs increased the pasting properties of wheat flour and improved dough mixing stability. When DFEMs were incorporated in the cookie formulation (2, 4 and 6 g dietary fibre per serving), the cookie dough exhibited increased elongational viscosity and solid-like behaviour which became more pronounced with increasing levels of DEFMs. After baking, reduced spread was observed in DFEM cookies which could be readily attributed to their rheological characteristics. However, greater moisture retention by DFEMs produced cookie samples with softer texture. DFEMs prepared from preharvest dropped apples could be successfully evaluated in a cookie model system as a high-fibre and low-calorie substitute for wheat flour. This study suggests a new value-added application of preharvest dropped fruits, positively extending their use for better healthful diets.

Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour

As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exothermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.