Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes

• Main Authors: Šimurina Olivera D., Filipčev Bojana V., Hadnađev-Dapčević Tamara R., Ikonić Bojana B., Solarov-Bodroža Marija I.
• Format: Article
• Language: English
• Published: Institute for Food Technology, Novi Sad 2014-01-01
• Series: Food and Feed Research
• Subjects: substandard quality flour; optimization; enzymes; creep-recovery test; response surface methodology
• Online Access: http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691402093S.pdf
• ISSN: 2217-5369; 2217-5660

The objective of this study was to analyze the individual and synergistic effects of three enzyme preparations (transglutaminase, lipase and xylanase) on the viscoelastic properties of wheat dough made from flour of substandard quality. A response surface methodology using Box-Behnken experimental design was used to evaluate the effects on the dynamic and creep-recovery parameters of dough. The results confirmed that the strengthening effect were observed by transglutaminase and lipase addition. The storage modulus increased with transglutaminase and lipase addition applied in doses of 15 mg/kg to 30 mg/kg, whilst xylanase (applied in doses of 25-50 mg/kg) had no significant effect on dough storage modulus (G'). Significant interaction effects of transglutaminase and xylanase (P0.1) increased the values of zero shear viscosity (0). The optimal levels of the tested enzymes were determined by the desirability function approach. It was found that the combined effect of 30.0 mg/kg of transglutaminase, 28.1 mg/kg of lipase and 38.6 mg/kg of xylanase achieved a positive synergistic effect on wheat dough viscoelasticity made from flour of substandard quality.