Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems

BACKGROUND During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior as well as the flour quality and cookie and bread making quality. T...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-05, Vol.96 (7), p.2539-2546
Main Authors: Barrera, Gabriela N, León, Alberto E, Ribotta, Pablo D
Format: Article
Language:English
Subjects:
alpha-Amylases
Amylase
Amyloglucosidase
Carbohydrates
Cooking
Damage
damaged starch
Dough
Enzymes
Flour
Food Handling
Food science
Glucan 1,4-alpha-Glucosidase
Gluten
Glutens - chemistry
Glycoside Hydrolases
Level (quantity)
Rheological properties
Rheology
Starch
Starches
Triticum
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Summary:BACKGROUND During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior as well as the flour quality and cookie and bread making quality. The aim of this work was to evaluate the effect of α‐amylase, maltogenic amylase and amyloglucosidase on dough rheology in order to propose alternatives to reduce the issues related to high levels of damaged starch. RESULTS The dough with a high level of damaged starch became more viscous and resistant to deformations as well as less elastic and extensible. The soluble fraction of the doughs influenced the rheological behavior of the systems. The α‐amylase and amyloglucosidase reduced the negative effects of high damaged starch contents, improving the dough rheological properties modified by damaged starch. The rheological behavior of dough with the higher damaged‐starch content was related to a more open gluten network arrangement as a result of the large size of the swollen damaged starch granules. CONCLUSION We can conclude that the dough rheological properties of systems with high damaged starch content changed positively as a result of enzyme action, particularly α‐amylase and amyloglucosidase additions, allowing the use of these amylases and mixtures of them as corrective additives. Little information was reported about amyloglucosidase activity alone or combined with α‐amylase. The combinations of these two enzymes are promising to minimize the negative effects caused by high levels of damaged starch on product quality. More research needs to be done on bread quality combining these two enzymes. © 2015 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7374