Enzyme treated flours in noodle processing: a study on an innovative technology.

Modification of ingredients using enzyme is an
upcoming and innovative trend. Aim of the present study
is to evaluate the influence of modification on the noodles
processing. Ingredients such as T. aestivum, T. durum and
T. dicoccum were selected for the study. With α-amylase
inhibitor the peak viscosity and maximum viscosity
increased in samples. Samples modified with branching
enzyme showed increase in the gelatinization temperature
due to the formation of polymer structure. Noodles formulated
with modified ingredients were analyzed for its
physico-chemical properties. In vitro starch digestibility of
the sample reduced significantly after modification with the
inhibitory action of the α-amylase inhibitor and formation
of amylopectin/linear association of small chains due to
branching enzyme action. High performance size exclusion
chromatography analysis indicated the formation of amylopectin
with the branching enzyme modification. Therefore,
the effective enzymatic modification method to improve
the nutritional quality can be with the use of branching
enzyme.