Effect of enzyme application in temper water on wheat milling
The data showed that incubation time was the only significant factor affecting the tempered wheat hardness (p<0.05). The treatments affected the flour yield from the break rolls more than that from the reduction rolls. However, a maximum point for flour yield was not found. The relationship between treatments and flour yield was established with a prediction model equation. Also, the enzyme effect on the dough properties and bread making were investigated. The treatments did not affect the optimum water absorption for the flours. However, enzyme treated flours showed shorter mixing times. Regardless of the differences in mixing times, the specific loaf volumes were not significantly different for the all treatments. Bread baked from the flour milled from enzyme treated wheat did not show a positive effect on bread staling.
School:Kansas State University
School Location:USA - Kansas
Source Type:Master's Thesis
Keywords:milling flour enzyme tempering agriculture food science and technology 0359
Date of Publication:01/01/2007