Optimization of the strength of wheat dough made from substandard quality flour using enzyme preparations

Abstract

In recent decade, it has been observed extreme variations in climatic conditions which in combination with some agronomic factors have huge impact on the technology quality of wheat grain, respectively flour. The application of improvers can optimize the quality of substandard wheat flour. This paper focuses to systematically analyze the individual and interaction effects of transglutaminase, lipase and xylanase in wheat dough system with low energy. The effects were investigated using the RSM method. Dough energy and resilience increased with transglutaminase addition applied in doses of 15 mg/kg to 30 mg/kg, whilst lipase (applied at the 15-30 mg/kg) and xylanase (applied at the 25-50 mg/kg) had no significant effect on dough energy and resistance. Significant interaction effects of these enzymes increased values of dough energy by 1.9 times. It was found that using a combination of 30 mg/kg transglutaminase, 30 mg/kg lipase and 26.5 mg/kg xylanase achieved positive synergistic effect on wheat dough energy made from substandard flour.

Keywords

• transglutaminase
• lipase
• xylanase
• dough energy
• optimization