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DOI: 10.5593/SGEM2016/HB63/S08.050

THE INFLUENCE OF LIPASE ON DIFFERENT TYPES OF FLOUR DETERMINED BY CONSISTOGRAFIC METHOD

I. David, A. Velciov, M. Danci, M. Corina, G. Bujanca
Friday 11 November 2016

References: 16th International Multidisciplinary Scientific GeoConference SGEM 2016, SGEM Vienna GREEN Extended Scientific Sessions, www.sgemviennagreen.org, SGEM2016 Conference Proceedings, ISBN 978-619-7105-79-7 / ISSN 1314-2704, 2 - 5 November, 2016, Book 6 Vol. 3, 387-394pp, DOI: 10.5593/SGEM2016/HB63/S08.050

ABSTRACT
This article presents the influence of lipase on 3 types of flour: white, whole and brown flour used in the baking industry. In order to determin the activity of the enzyme, the following analysis were done: the content of lipids from the flours using Soxhlet method and the rheological parameters of the dough using the consistographic methods. Lipase is an enzyme that hydrolyzes the existing lipides from flour. Lipase interaction is over the polarity of the triglycerides and lipids which exist in the flour. The positive or negative effect of lipase on the flours is depending on the quantity of lipids from the flour. The increase of the extraction ratio of the flours influence the content of lipids from the flours. Adding lipase on a flour with a low content of lipids has a positive change on the rheological characteristics of the flours. As a result, the finished product shows a higher volume and an improvement in the structure and porosity of the core. Adding lipase on a flour with a high content of lipids has a negative impact on the flavor and taste. The finished product presents a soapy taste due the esterification of free fatty acids under the enzymatic activity of lipase and the discoloration of the core. Additional, the lipase that is not entirely degraded during the biotechnological manufacturing process increases the acidity of the product.

Keywords: lipids, lipase, white flour, whole flour, brown flour, consistographic method

PAPER DOI: 10.5593/SGEM2016/HB63/S08.050, THE INFLUENCE OF LIPASE ON DIFFERENT TYPES OF FLOUR DETERMINED BY CONSISTOGRAFIC METHOD

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