The effect of enzymatic tempering of wheat on the extraction rate and the quality of the resulting flour

Abstract

Enzymes are widely used as flour aids to improve the properties of flour, but their optimum use and application at the tempering stage were limited. This method is an excellent tool to ensure a good distribution of the resulting flour's enzymes, control dosage during milling, and obtain flour of specific characteristics according to its final use. Therefore, the effect of enzymatic tempering on flour yield and quality of the resulting flour was investigated in the present study, where different concentrations of cellulase enzyme were used at (24, 60, 96) units / 100 gm of wheat, and the concentration 60 units / 100 gm of wheat gave the best results, The results of the statistical analysis witnessed a significant increase in the extraction rate (Flour yield), which amounted to 74.6% for the enzymatic conditioning, compared to the control treatment, which was 70%, and a significant decrease in the percentage of fibers with an increase in the concentration of the enzyme, so it reached 0.78% for the enzymatic conditioning compared with the control treatment, which was 1.44%., There was an insignificant increase in the proportion of ash and, protein and carbohydrates, and the degree of flour color was not affected by the increase in the enzyme concentration. Keyword: Enzymatic tempering, extraction rate (Flour yield), Flour quality.