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Amylolytic activity inhibition of low Falling number flours

Amylolytic activity inhibition of low Falling number flours. Boris Kovač, R & D department, Food industry Mlinotest d.d. Ajdovščina, Slovenia. Zagreb, 11. 5. 2013. The problem. Sprout damage undesirable start of germination process of wheat kernels occurs on mature, unharvested wheat

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Amylolytic activity inhibition of low Falling number flours

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  1. Amylolytic activity inhibition of low Falling number flours Boris Kovač, R&D department, Food industry Mlinotest d.d. Ajdovščina, Slovenia Zagreb, 11. 5. 2013

  2. The problem • Sprout damage • undesirable start of germination process of wheat kernels • occurs on mature, unharvested wheat • In wet field conditions, just prior to and during the harvest. • Result: • Formation and activation of a-amilases and other enzymes • Many thousant tons of crop looses • Quality problems in bakeries

  3. Determination of wheat and/or flour quality, determination of enzymatic activity • direct • determination of a-amylase activity, • indirect • “amylograph” analysis • determination of Falling Number (FN) Internationally standardized • (ICC 107/1, ISO 3093-2004, AACC 56-81B)

  4. Problem of high amilolytic activity (low FN)

  5. What should be done ? • Amylases inactivation? • Many possibilities: • Amylase inhibitors: • Inorganic: various salts • Organic: protein inhibitors • many organic inhibitors • bean (Phaseolus vulgaris) amylase inhibitor • The goal of our study: beans (Phaseolus vulgaris) extract supplementation to flours with different FN and evaluation of baking caracteristics

  6. Results: previous study • Table 1: Correlation between FN and concentration of the extract of different types of pulses as flour supplement.

  7. Results:(low initial FN flours) Table 2: Correlation between final FN (when adding 10% Top Crop extract) and initial FN value of the tested flour.

  8. Results: (high initial FN flours) Correlation of Crop extract addition and final FN value of tested flours (high initial FN flours)

  9. Results: Influence on rheological properties of dough (Brabender farinograph, ICC method no.115/1) No supplement 0% bean flour 3,5% bean flour

  10. Results: organoleptic evaluation Increasing the bean flour in bread mixture results in: • improved “pleasant taste • incresing freshness of the bread • decresing final volume of bread

  11. Conclusions • bean extract (Phaseolus vulgaris) addition improves FN status of wheat fluor, • Rheological tests indicate that adition of exstract results in increased water absorption, shortest dough development and decreased dough stability, • Organoleptic results demonstrate positive corellation between added amount of bean flour and freshness of bread.

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