Amylolytic activity inhibition Amylolytic activity inhibition of low Falling number floursof low Falling number flours

Boris Kovač, RBoris Kovač, R&&D department, D department, Food industry Mlinotest d.d. Food industry Mlinotest d.d.

Ajdovščina, SloveniaAjdovščina, Slovenia

Zagreb, 11. 5. 2013

2

The problem

• Sprout damage undesirable start of germination process of wheat kernels occurs on mature, unharvested wheat In wet field conditions, just prior to and during

the harvest.

• Result: Formation and activation of a-amilases and

other enzymesMany thousant tons of crop loosesQuality problems in bakeries

3

Determination of wheat and/or flour quality, determination of

enzymatic activity

• direct determination of a-amylase activity,

• indirect “amylograph” analysis determination of Falling Number (FN) Internationally standardized

(ICC 107/1, ISO 3093-2004, AACC 56-81B)

4

Problem of high amilolytic activity (low

FN)

5

What should be done ?

• Amylases inactivation?Many possibilities:

Amylase inhibitors: – Inorganic: various salts– Organic: protein inhibitors

- many organic inhibitors- bean (Phaseolus vulgaris) amylase inhibitor

• The goal of our study: beans (Phaseolus vulgaris) extract

supplementation to flours with different FN and evaluation of baking caracteristics

6

Results: previous study • Table 1: Correlation between FN and concentration of the

extract of different types of pulses as flour supplement.

vrsta fižola/bean types

padajoče število/Falling Number

% dodatka fižola /bean extract supplement

0 1 2,5 5 10 15

Starozagorski 206 206 210 115 220 220

Anellino verde 206 202 210 217 223 225

Bergold 206 204 208 210 230 227

Top Crop 206 204 212 216 235 235

Češnjevec 206 205 208 213 210 215

7

Results: (low initial FN flours)

Table 2: Correlation between final FN (when adding 10% Top Crop extract) and initial FN value of the tested flour.

Padajoče število/Falling number

začetna vrednost /initial value

z dodatkom/ with

supplement sprememba/

difference

160 190 +30

180 205 +25

206 236 +30

225 259 +34

233 258 +35

8

Results: (high initial FN flours)

Correlation of Crop extract addition and final FN value of tested flours (high initial FN flours)

9

Results: Influence on rheological properties of dough

(Brabender farinograph, ICC method no.115/1)

No supplement

3,5% bean flour

0% bean flour

10

Results: organoleptic evaluation

Increasing the bean flour in bread mixture results in:

improved “pleasant taste incresing freshness of the bread

decresing final volume of bread

11

Conclusions

• bean extract (Phaseolus vulgaris) addition improves FN status of wheat fluor,

• Rheological tests indicate that adition of exstract results in increased water absorption, shortest dough development and decreased dough stability,

• Organoleptic results demonstrate positive corellation between added amount of bean flour and freshness of bread.