文摘
In this work, the combined effects of nine commercial enzymes were studied on the rheological properties of dough wheat flour. Fungal (AMY-F), bacterial (AMY-B), and maltogenic (AMY-M) α-amylases; fungal (XYL-F) and bacterial (XYL-B) xylanases; glucose oxidase (GOX); laccase (LAC); lipase (LIP); and transglutaminase (TG) were tested in two types of flour: standard strong flour (flour A) and common weak flour (flour B). Falling number (FN), farinography, and alveography analysis were carried out through two sequential experimental designs, aiming to identify synergistic and antagonist effects between the enzymes and the optimal concentration of each one as substitutes of chemical additives. For flour A, the best combination of enzymes was AMY-B (166 U kg−1), AMY-M (133 U kg−1), XYL-B (150 U kg−1), GOX (8 U kg−1), and LIP (150 U kg−1). It was identified as a synergistic effect between XYL-B and GOX to improvement of W value (10−4 J) and the P/L ratio. For flour B, the best combination of enzymes was AMY-B (150 U kg−1), LIP (150 U kg−1), GOX (100 U kg−1), and LAC (200 U kg−1). GOX and LAC presented a cooperative effect, when they were used at opposite concentrations. The enzyme mixtures were compared with chemical oxidant azodicarbonamide, and, even at the maximum concentration allowed by Brazilian Health Surveillance Agency, the enzyme mixture was more effective. It was demonstrated that it is possible to perform the complete substitution of chemical oxidants by enzymes in order to adequately improve the rheological parameters of dough wheat flours, even for a weak flour, making it suitable for bakery.KeywordsEnzymesWheat flourRheologyDoughCombined effectsChemical additives
