Effect of Enzymatic Tempering of Wheat Kernels on Milling and Baking Performance

Abstract

This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling performance and flour quality. An enzyme cocktail consisting of cellulase, xylanase, and pectinase and five independent variables (enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH) were manipulated in a response surface methodology (RSM) central composite design. A single pure cultivar of hard red winter wheat was tempered under defined conditions and milled on a Ross experimental laboratory mill. Some treatment combinations affected flour yield from the break rolls more than that from the reduction rolls. However, a maximum for flour yield was not found in the range of parameters studied. Though treatments did not affect the optimum water absorption for breadmaking, enzyme-treated flours produced dough exhibiting shorter mixing times and slack and sticky textures compared with the control. Regardless of differences in mixing times, specific loaf volumes were not significantly different among treatments. Crumb firmness of bread baked with flour milled from enzymetreated wheat was comparable to the control after 1 day but became firmer during storage up to 5 days. This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling performance and flour quality. An enzyme cocktail consisting of cellulase, xylanase, and pectinase and five independent variables (enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH) were manipulated in a response surface methodology (RSM) central composite design. A single pure cultivar of hard red winter wheat was tempered under defined conditions and milled on a Ross experimental laboratory mill. Some treatment combinations affected flour yield from Disciplines Food Science | Human and Clinical Nutrition

Optimizing the bioactive potential of wheat bran by processing

“…These processes can induce changes in the physical and biochemical properties of wheat bran. [91][92][93] For instance, in the study of Desvignes et al the addition of sodium chloride in the tempering water increased the concentration of extractable pcoumaric acid, which was suggested to be the result of modifications in the cell-wall polymers that allow a higher accessibility to the phenolic acids of the bran. 94 In addition to tempering, physical pretreatments may be performed.…”

İki Aşamalı Tavlama Uygulamasının Ekmeklik Buğdayda (Triticum aestivum L.) Unun Reolojik Özelliklerine Etkileri

“…After this process, wheat is left to rest in the silos to equilibrate the moisture content and allow evenly distribution, which will result in optimum properties for grinding. The tempering process's main objectives can be specified as follows: To provide easier crushing of wheat, to reduce the energy consumption of the factory, to obtain more flour from a unit amount of wheat, to obtain flour with low ash content (Keskinoğlu et al, 2001;Yoo et al, 2009). Tempering time, tempering water temperature and different tempering methods (warm, hot, steamy, microwave, ultrasound etc.)…”

Quality of wheat flour and pan bread as influenced by the tempering time and milling system

“…The amount of water added to wheat must be adjusted according to the raw wheat moisture, environmental conditions in the mill, heat generated during milling, and final target moisture content in the produced flour. Tempering is considered a very important stage in the milling process from technical, flour quality, and economical considerations (Yoo, Lamsal, Haque, & Faubion, ). Moreover, wheat tempering is a major stage in which the miller can influence the wheat characteristics and thus affect its milling characteristics and flour quality (Posner, ).…”