Major Enzymes in Wheat Flour

Amarinder Singh, Grewal (2009) Major Enzymes in Wheat Flour. Masters thesis, University of Mysore.

PDF T-2287.pdf Restricted to Repository staff only Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Thesis (Masters)
Additional Information:	Enzymes are biochemical catalysts and play vital role in the production of bakery and traditional products where wheat flour is used as major ingredient. Remarkable properties of enzymes are their catalytic power, specificity and regulation. The major enzymes present in wheat flour are amylases, proteases, lipase, lipoxygenase and xylanases. These enzymes act during mixing, fermentation and baking process, influencing volume, shelf stability, texture, colour, flavour, nutritional enrichment and in general, overall quality of the final product. Among all the carbohydrate hydrolyzing enzymes present in wheat flour, α-amylase activity is especially critical in the preparation of yeast-leavened product. Starch happens to be the major constituent of wheat flour (71 % wb). Starch is made up of amylose and amylopectin which act as substrate to α–amylase to produce sugars needed for yeast activity during fermentation process.
Uncontrolled Keywords:	enzymes; wheat flour; α-amylase; shelf life;
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Jul 2010 12:04
Last Modified:	27 Apr 2012 06:26
URI:	http://ir.cftri.res.in/id/eprint/9548

Actions (login required)

View Item