Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions

Rakita, Milan; Torbica, M Aleksandra; Dokić, P Ljubica; Tomić, Miloš; Pojić, Milica; Hadnadjev, S Miroslav; Hadnadjev-Dapcevic, R Tamara

doi:10.5937/ffr1502092r

Cited by 13 publications

(7 citation statements)

References 16 publications

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“…On the other hand, the high temperature resulted in significantly lower enzyme activity in grains grown in Gladebeck, compared to those in Torland during the later ripening stages (Figures 1 and 2). Similar results were reported from previous studies showing that wheat grains had significantly lower α‐amylase activity when exposed to temperatures ≥30 °C, compared to 10–13 °C, [ 5,12,46 ] either during grain development or before harvest. [ 10 ] Biddulph et al.…”

Section: Discussionsupporting

confidence: 90%

“…[ 2 ] Furthermore, the protein of α‐amylase belongs to albumin and globulin fractions, the latter accounting for 90% of the total proteins during the first two weeks of grain growth, and then decreases until it accounts for 20–30% in the stage of full ripeness, [ 8,38 ] so it can be assumed that α‐amylase activity is somehow correlated with protein content as has been stated in several studies. [ 12,39,40 ] In our study, a strong significant correlation was observed between the α‐amylase activity of wheat and the protein during grain ripening (Tables 4 and 5).…”

Section: Discussionsupporting

confidence: 53%

“…A similar finding was made by previous researchers, who found that wheat cultivars could induce α‐amylase activity per se before germination, although no visible germination symptoms are present. [ 7,12,21,44 ]…”

Section: Discussionmentioning

confidence: 99%

“…[ 6–9 ] Precipitation and temperature during the post‐flowering period are the most important factors that influence the activity of the enzyme [ 5,10,11 ] among sites and years. [ 12–14 ] Under northern and central European conditions, it is likely that the probability of rising α‐amylase activity [ 2 ] increases due to the variation in amount and duration of precipitation and temperature before and during the harvest period. [ 15,16 ]…”

Section: Introductionmentioning

confidence: 99%

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Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat

Aljabi

Pawelzik

2021

Starch Stärke

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Alpha amylase (α‐amylase) is an endo‐amylolytic enzyme that plays an important role in the starch metabolism in developing wheat grains. However, excessive enzyme activity in post‐harvest wheat grains has adverse effects on grain quality. Therefore, the objective of the study is to determine the influence of cultivars with different growth habits (spring vs winter) and weather conditions on the characterization of native α‐amylase. The results show that winter wheat cultivar (cv.) Cubus show a lower α‐amylase activity than those of spring wheat cv. Amaretto, by escaping the humid weather before harvest. Grains exposed to higher temperatures in Gladebeck have lower enzyme activity in the later stages of ripening than the grains in Torland. On the other hand, wheat α‐amylases from both cultivars have similar properties. They show thermal inactivation at 30 °C and acid lability at increasing pH values. The results indicate that a better understanding of the α‐amylase properties could be helpful to develop a suitable management to avoid quality losses in wheat.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 53%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat

Aljabi

Pawelzik

2021

Starch Stärke

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“…It is well known that alpha-amylase has notable influence on wheat flour processing and bread production, and hence a certain level of this enzyme is desirable to achieve the optimal quality properties of baked products, while excess alpha-amylase has a detrimental effect on baked bread. Although AA was higher in year 3 than in years 1 and 2, the level of alpha-amylase activity was not sufficiently elevated to cause changes in the wheat flour and deteriorate the wheat processing quality, which was confirmed in a preliminary study [32]. Moreover, the level of alpha-amylase activity remained within the optimal level for bread-making, which was confirmed by the baking test showing no impairment in the end-use quality characteristics [33].…”

Section: Discussionmentioning

confidence: 61%

Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties

et al. 2023

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The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes. The set of 92 wheat samples chosen to cover wide ranges in the parameters commonly used for the assessment of wheat flour and starch properties was reduced to a representative set of 27 samples. The obtained results showed that wheat variety and year significantly affected maximum viscosity (MV), alpha–amylase activity (AA), amylose content (AM), volume proportion of A-, B- and C-starch granules, as well as gelatinization temperatures, while the year and location by year interaction had a significant effect on the falling number (FN). In this work, a number of significant correlations were observed among analyzed starch and flour properties. AA was mostly influenced by the changes in packing of starch granules and granule size distribution, while gelatinization temperatures were affected by particle size distribution. Additionally, when testing the suitability of the parameters for the estimation of alpha–amylase activity, it was determined that Amylograph was more reliable in predicting alpha–amylase than FN because it provided a better description of the state of flour starch complex.

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Effect of storage, initial grain moisture, and fumigation on rheological quality of wheat stored in hot steppe climate

Akhlaq

Ali

2020

Cereal Chem

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Background and objectivesAs a seasonal crop, the government (Pakistan) and the milling industry purchase and store a reasonable quantity of wheat (T. aestivum) annually. After filling in jute/polypropylene bags, the major portion of this wheat is stacked in a room type warehouse under uncontrolled conditions. The aim of this study was to find the impact of the storage period, initial grain moisture, annual temperature variations, relative humidity, and fumigation on rheological changes in wheat stored in a hot steppe climate using the latest approach (mixolab).FindingsDuring this study, the gluten index (GI) (72.4%–97.1%) and falling number (FN) (455–593.1 s) values increased for most of the storage months and showed a strong negative temperature correlation. Significant variability was also noted during the storage period in mixolab behavior and a strong correlation was found with the storage temperature. The starch gelatinization (C3) (1.824–2.063 Nm) and C3‐C2 (1.320–1.583 Nm) increased, while retrogradation (C5) (2.833–2.506 Nm) and cooling setback (C5‐C4) (1.265–0.840 Nm) decreased over most of the month. Pasting properties (C4) showed a mixed pattern during storage (1.7965–1.536 Nm). The GI and FN were positively correlated with C3 and C3‐C2, and negatively correlated with C5‐C4. Fumigation showed significant effect on GI and FN of the grains, while the initial grain moisture (<11%) showed non‐significant impact on most of the rheological characteristics during storage.ConclusionsMost of the rheological characteristics of wheat (GI, FN, and mixolab) changed significantly during the storage period, while the fumigation and initial grain moisture did not show any significant impact.Significance and noveltyThe quality characteristics of stored wheat vary depending on the geographical region. For millers, it will be important to understand these variations to produce a consistent quality flour.

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Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions

Cited by 13 publications

References 16 publications

Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat

Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat

Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties

Effect of storage, initial grain moisture, and fumigation on rheological quality of wheat stored in hot steppe climate

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