IMPROVEMENT OF WHEAT FLOUR DOUGH RHEOLOGY BY ΑLPHA -AMYLASE AND PROTEASE COMBINATION

Abstract

The  objective  of  this  study  was  to  determine  the  optimum  combination  of  α-amylase  and protease  on  Alveograph  wheat  flour  dough  rheological  properties.  Response  Surface  Methodology (RSM)  was  used  to  relate  the  enzymes  used  like  independent  variables  on  Alveograph  rheological parameters maximum pressure (P), extensibility (L), ratio configuration (P/L), index of swelling (G) and deformation energy (W). The wheat flour used in the research as control sample was a strong one with a low α amylase content. Each independent variable was tested at five levels: 0.000, 0.020, 0.040, 0.060, 0.080% for α-amylase and 0.000, 0.002, 0.004, 0.006 and 0,008 % for protease respectively. The  results  showed  that  the  enzyme  combinations  weakened  the  dough  (by increasing  dough extensibility  and  reducing  dough  tenacity  and  deformation  energy).  Among  the  enzymes  used  like variables, protease has a more effective effect on weakening the dough as compared to α-amylase. The best results obtained on Alveograph rheological parameters were for 0.060% α-amylase and 0.001% protease combination.