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THE INFLUENCE OF LIPASE AND CARBOXYLESTERASE ENZYMES ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR

I. David, A. Velciov, M. Corina, G. Bujanca
Wednesday 19 December 2018 by Libadmin2018

ABSTRACT

This article presents the a comparison study between two enzymes: lipase and carboxylesterase, considering the influence on the rheological parameters of the dough obtained from wheat flour. For determining the activity of the enzymes, there were performed the following analysis: the determination of the fat content using Soxhlet method and the determination of rheological parameters of the dough using the alveographic method. The Soxhlet method is based on repeated extraction with ethyl ether or petroleum ether of the fat substances from flour samples followed by removal of solvent oily residues and weighing the obtained residue. The increase of the extraction ratio of the flours influence the content of lipids from the flour. The alveographic method relies on measuring the resistance to biaxial stretch under air pressure of a dough sample prepared in standard conditions.paper. The alveograph determines the gluten strength of dough by measuring the force required to blow and break a bubble of dough. Both enzymes, lipase and carboxylesterase have a positive change by modifying the natural lipids in the flour in order to reach a better stabilization of the dough. Lipase has shown better results regarding the rheological characteristics of the flour in comparison with carboxylesterase. The enzymes control the adjustment of lipids content by making a more stable dough in the case of over-fermentation, they stimulate the growth in the oven and improve the structure of the core.

Keywords: lipase, carboxylesterase, wheat flour, lipid content, alveographic method


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