Amylolytic activity inhibition of low Falling number flours

Amylolytic activity inhibition of low Falling number flours Boris Kovač, R&D department, Food industry Mlinotest d. d. Ajdovščina, Slovenia Zagreb, 11. 5. 2013

The problem • Sprout damage Ø undesirable start of germination process of wheat kernels Ø occurs on mature, unharvested wheat Ø In wet field conditions, just prior to and during the harvest. • Result: Ø Formation and activation of a-amilases and other enzymes Ø Many thousant tons of crop looses Ø Quality problems in bakeries 2

Determination of wheat and/or flour quality, determination of enzymatic activity • direct Ø determination of a-amylase activity, • indirect Ø “amylograph” analysis Ø determination of Falling Number (FN) Internationally standardized § (ICC 107/1, ISO 3093 -2004, AACC 56 -81 B) 3

Problem of high amilolytic activity (low FN) 4

What should be done ? • Amylases inactivation? Ø Many possibilities: § Amylase inhibitors: – Inorganic: various salts – Organic: protein inhibitors - many organic inhibitors - bean (Phaseolus vulgaris) amylase inhibitor • The goal of our study: beans (Phaseolus vulgaris) extract supplementation to flours with different FN and evaluation of baking caracteristics 5

Results: previous study • Table 1: Correlation between FN and concentration of the extract of different types of pulses as flour supplement. padajoče število /Falling Number vrsta fižola/ bean types % dodatka fižola /bean extract supplement 0 1 2, 5 5 10 15 Starozagorski 206 210 115 220 Anellino verde 206 202 210 217 223 225 Bergold 206 204 208 210 230 227 Top Crop 206 204 212 216 235 Češnjevec 206 205 208 213 210 215 6

Results: (low initial FN flours) Table 2: Correlation between final FN (when adding 10% Top Crop extract) and initial FN value of the tested flour. Padajoče število/ Falling number začetna vrednost /initial value z dodatkom/ with supplement sprememba/ difference 160 190 +30 180 205 +25 206 236 +30 225 259 +34 233 258 +35 7

Results: (high initial FN flours) Correlation of Crop extract addition and final FN value of tested flours (high initial FN flours) 8

Results: Influence on rheological properties of dough (Brabender farinograph, ICC method no. 115/1) No supplement 0% bean flour 3, 5% bean flour 9

Results: organoleptic evaluation Increasing the bean flour in bread mixture results in: § improved “pleasant taste § incresing freshness of the bread § decresing final volume of bread 10

Conclusions • bean extract (Phaseolus vulgaris) addition improves FN status of wheat fluor, • Rheological tests indicate that adition of exstract results in increased water absorption, shortest dough development and decreased dough stability, • Organoleptic results demonstrate positive corellation between added amount of bean flour and freshness of bread. 11