EFFECT OF TEMPERING TIME, WATER TEMPERATURE AND ADDED ENZYMES ON FLOUR YIELD AND CHARACTERISTICS OF AUSTRALIAN WHEAT GRADE | ||
| Menoufia Journal of Plant Production | ||
| Article 9, Volume 9, Issue 6, June 2024, Pages 251-268 PDF (960.56 K) | ||
| Document Type: original papers | ||
| DOI: 10.21608/mjppf.2024.299563.1053 | ||
| Authors | ||
| Mohamed Abd EL-Sattar Ahmed* 1; zaineldin zaineldin2; Zeinab raafat2; Mohamed Saad3; Ahmed abodonkol4 | ||
| 1Crop Sci. Dept., Fac. Agric., Alexandria Univ. | ||
| 2كلية الزراعه (الشاطبى) جامعة الاسكندريه | ||
| 3طالب دراسات عليا | ||
| 4رئيس مجلس ادارة الشركه العربيه للمطاحن | ||
| Abstract | ||
| This recent study was to relate tempering time, tempering water temperature and added enzymes to flour yield, chemical analysis, rheological characters and pan-bread quality. Results showed that, the highest significant grain protein percentage was obtained with 20℃ tempering temperature and 16 hours tempering time (15.27%). Whereas, the least significant grain protein was recorded with any of 20℃ tempering temperature and 24 hours tempering time (14.90%) or 40℃ temperature and 16 hours tempering time (14.97%). Protein percentage was highest with 16 hours tempering and no addition of enzyme (15.23%). While, the least significant protein values were presented with 24 hours tempering and the addition of any of (E1) or (E2) enzymes (14.93%). The highest significant value of falling number was expressed when tempering temperature was 20℃ with adding hemicellulase + xylanase (E1) enzymes (587.8 sec.). The highest significant gluten (%) value was obtained when tempering temperature was 20℃ without any addition of enzymes (34.30%). The highest significant extraction (percentage) value obtained when tempering temperature was 40℃ with addition of the enzymes; hemicellulase + xylanase + fungal α-amylase (71.37%). Whereas, the least significant values of that variables were obtained with 20℃ tempering temperature with the addition of hemicellulase + xylanase enzyme (66.43 %). Significantly, the highest value of extraction percentage was resulted from 24 hours tempering and addition of enzyme Hemicellulase + Xylanase + fungal α- amylase (71.60 %). The highest significant values of stability time was presented with the combination of 20℃ with eight hours of tempering and the addition of (E1) enzymes (36:25 mm:ss). While, the least value of stability time was that expressed by the combination of 20℃ with eight hours tempering and the addition of (E2) enzymes (8:36 mm:ss). The highest significant values of Farinograph quality number were presented with the combination of 20℃ with 8 hours of tempering with the addition of (E1) enzymes (430 mm). The highest significant values of loaf weight were obtained when tempering temperature was 40℃ with 16 hours tempering and no addition of enzymes (258.0 g). Significantly similar values of loaf volume (cm3) and specific volume (cm3/g) was presented with 40℃ tempering temperature, 16 or 24 hours of tempering and adding Hemicellulase + Xylanase enzymes or Hemicellulase + Xylanase + fungal α- amylase enzymes (1605.0 or 1580.0 cm3 and 6.472 or 6.575 cm3/g, respectively). The highest significant values of peak force were presented with the combination of 20℃ or 40℃ with eight hours of tempering time for five days storage (922.0 g). The highest significant values of peak force were presented with the combination of eight hours of tempering time and five-days of storage time with no addition of enzymes (1125.0 g). Enzymes added to tempering water significantly improved the overall acceptability as 6.311, 7.067 and 7.578, for E0, E1 and E2, respectively. Best-fit equations that related grain properties of Australian wheat grade to tempering time, tempering water temperature and added enzyme and the out-come might be summarized as follow: Stability R2 =0.77 Y= -919.659 + 11.383[Test weight (kg/h)] + 5.095[Particle size index (psi %)] - 1.628[Tempering time] + 0.243[Tempering temperature] - 8.881[Tempering added enzyme]. | ||
| Keywords | ||
| : Tempering time; water-tempering temperature; added enzymes; and flour yield | ||
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