Distribution of enzymes in wheat flour mill streams.

Rani, K. U. and Prasada Rao, U. J. S. and Leelavathi, K. and Haridas Rao, P. (2001) Distribution of enzymes in wheat flour mill streams. Journal of Cereal Science, 34 (3). 233-242, 44 ref..

PDF Journal of Cereal Science, Volume 34, Issue 3, November 2001, Pages 233-242.pdf - Published Version Restricted to Registered users only Download (143kB)

Abstract

Little information exists regarding the distribution of functional enzymes in mill streams from commercial roller flour mills; such information could be useful in the selection of suitable streams for blending for high or low levels of specific enzymes, in order to obtain desired functional properties in bakery products. A range of flour streams obtained from commercial medium strong wheat var. Punjab were analysed for alpha-amylase, proteinase, lipooxygenase, catechol oxidase and peroxidase. Break flours had less alpha-amylase activity and proteinase than reduction flours. Highest alpha-amylase activity was observed in the 5th and 6th reduction flours, while highest proteinase activity was observed in the 4th reduction passage. Catechol oxidase activity was highest in break flour streams, while lipoxygenase activity was highest in the last of the break flour fractions (5th break). Peroxidase activity was distributed unevenly among the various mill streams. Bran fractions (bran flakes, bran rough and bran delux) contained high concn. of lipooxygenase, catechol oxidase and peroxidase. Atta, a milling by-product comprised of refined flour, bran and shorts, contained high concn. of alpha-amylase and low concn. of proteinase. The semolina fraction showed relatively low alpha-amylase activity.

Item Type:	Article
Uncontrolled Keywords:	CEREAL-PRODUCTS; ENZYMES-; FLOURS-CEREAL; MILLING-; WHEAT-; ROLLER-MILLS; WHEAT-FLOUR
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 04 Milling
Divisions:	Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2012 04:42
Last Modified:	25 May 2012 04:42
URI:	http://ir.cftri.res.in/id/eprint/7626

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