the wheat flour dough were clearly influenced both by the type of
a-amylase and by mixing protease with the a-amylase. The presence of
a-amylases caused a decrease in G' after a shorter period of time, and
lower G' values were obtained. A time and temperature dependency of
G' was evident. The change in G' related to the amount of damaged
starch was also studied, and it was found that G' increased as the level
of starch damage increased. This increase in G' could be compensated
for by addition of more water.
quality, and the purity in such enzyme batches may differ from
one preparation to another. Thus, it is valuable to know the
actual behavior of the commercial enzyme preparation on a pure
substrate. The activity of the added enzyme preparations was
therefore studied on a gelatinized starch suspension in a viscometric test. The rheological properties of the wheat flour doughs
were characterized by oscillatory measurements. Oscillation tests
were chosen because it is possible to work with small deformations
and small shear rates without any orientation effects, since direction of deformation changes. In oscillatory measurements, viscoelastic properties of a wheat dough can be divided into two components, the dynamic shear storage modulus, G', and the dynamic
shear loss modulus, G". G' is the dominating factor when small
strains are applied, i.e., at strains below 0.1 (Funt Bar-David
and Lerchenthal 1975). A more complete study of dynamic shear
moduli in wheat flour doughs and their dependence on amplitude
and frequency was published by Smith et al (1970).
CEREAL CHEMISTRY
TABLE I
Commercial Enzyme Preparations Used
Trade Name
Rohm
Veron AV
Veron AC'
Veron AF
Veron APb
Grindsted
Grindamyl A 1000
Grindamyl S 100
Type of Enzyme
Recommended
Dosage
(mg/10 g of flour)
Used Dosage
(mg/10 g of flour)
Activity
SKB/g
a-Amylase
a-Amylase
a-Amylase + protease
a-Amylase + protease
0.9-1.5
0.3-0.5
1.0-2.0
1.0-2.0
1.3
0.4
1.9
1.9
1,500
4,500
1,500
1,500
0.65
2.2
NMC
NM
a-Amylase
a-Amylase
0.60
2.0
Veron AC has a threefold greater a-amylase activity compared with the other Rohm enzymes.
AP has greater protease activity than Veron AF.
cNot measured.
a
bVeron
A G'
(kPa)
. . . . . . . . ..
.... ....
-2
-4
20
40
60
80
100
120
140
Time (min)
Fig. 1. The change in the elastic modulus, G', where AG' is defined as
G'(t)G' (t = 0), in a wheat flour dough versus time. a = Storage
at room temperature (22.5 1C), b = storage at 400C.
of G'. This led to a positive or negative difference, called AG',
in relation to the G' value directly after mixing (Fig. 1). The
increase in G' was 10-12% after 2-hr storage of the dough at
room temperature. The AG' for the dough stored for the same
time at a higher temperature was negative. The dough at 400C
reached the maximum increase in G', about 25%, 30 min after
mixing. The AG' for the wheat dough stored at the raised
temperature returned to zero about 90 min after mixing.
The experimental values are marked in Figure 1 together with
a curve adjusted to these values. In the other figures, where more
than two experiments are shown, only the curves are drawn. The
same curve representing the wheat dough stored at 400 C in Figure
1 is shown in Figures 2-5.
The values of the phase angle, 6, for the doughs at room
temperature and at 400C were almost identical during the time
course of the experiment. The 6 value was 33.5 10, with a
slight increase with time at 400 C.
Addition of enzymes to the dough changed the rheological
parameters. The changes in G' at 400C are shown in Figures
2-4. The results in Figures 2 and 3 show the effects of recommended dosages of amylases. The difference in G' returned to
zero after about 30 min (compared with 90 min without added
amylases). After the peak in AG' was reached, the different
amylases behaved in two different ways. Either G' decreased
continuously, or after a certain period of time, G' reached a stable
value. When both amylases and proteases were added, the zero
difference was reached around 60 min after dough mixing (Fig.
4). Oscillation tests on wheat dough with added amylases also
were performed after storage below 400 C. As expected, the lower
temperature gave a curve between the native wheat dough stored
at 400C and the curve representing wheat dough plus added
enzymes at 400 C (not shown). When enzymes were added, 6 had
a somewhat higher value, around 35.5 1P, compared with 33.5
543
(kPa)
-2
a
b
-4
DISCUSSION
60
80
100
120
140
Time (min)
Fig. 2. The change in the elastic modulus (AG') for wheat flour doughs
stored at 400 C without added enzymes (a), with added a-amylase, Veron
AV (b), and with added a-amylase, Veron AC (c).
(kA
G
(kPa)
20
40
. . .\. .
-2
a._.
.
a
c
-4
-6~~~~~~~~~~~~~~~~~~~~~~~~~~I
20
40
60
80
100
120
140
Time (min)
Fig. 3. The change in the elastic modulus (AG') for wheat flour doughs
stored at 40C without added enzymes (a), with added a-amylase,
Grindamyl S 100 (two different batches, b and b'), and with added aamylase, Grindamyl A 1000 (c).
A G'
(kPa)
. . . . . . .
-2a
-4
.b
20
40
60
80
Time (min)
100
120
140
AG') o
. . . . . .
(kPa)
modulus (AG') of wheat flour doughs stored at 400C. Doughs were made
with 9.3% damaged starch and 5.5 ml of water (the same curve as in
Figs. 1-4) (a), 20.9% damaged starch and 5.5 ml of water (b), 20.9%
damaged starch and 6.5 ml of water (c), and 32.4% damaged starch and
9.0 ml of water (d).
\..
-2
TABLE II
Influence of the Level of Starch Damage on the Elastic Modulus,
~~~~~~~~~~~~~C
G', and Phase Angle, 6, at a Frequency of 5.0 Hz Immediately
After Dough Mixing
.4
-4
-6 20
40
60
80
100
120
140
Time (min)
Fig. 4. The change in the elastic modulus (AG') for wheat flour doughs
stored at 40'C without added enzymes (a), with added a-amylase and
protease, Veron AP (b), and with added a-amylase and protease, Veron
AF (c).
544
CEREAL CHEMISTRY
Damaged Starch
(%)
Water Added
(ml)
Water Increase
(%)
Phase Angle
60
G'
(kPa)
9.3
20.9
5.5
5.5
6.5
7.0
9.0
...
...
18.2
27.3
63.6
32.9
21.5
25.7
25.3
19.0
12.4
46.2
23.0
14.9
19.4
32.4
,.
t.
40 F
Financial support was obtained from the National Swedish Board for
Technical Development.
U
U)
U'
LU
a. 30 [
LITERATURE CITED
(A1
0
0
(A
AMERICAN ASSOCIATION OF CEREAL CHEMISTS. 1983. Approved Methods of the AACC, 8th ed. Method 76-30A, approved May
20 [
a
b
10 F
10
100
200
300
400
500
600
Time (sec)
Fig. 6. The viscosity, -q, as a function of time when 7.0, 7.8, and 9.1
mg (for a-c, respectively) of a-amylase, Grindamyl A 1000, were added
to a 4% gelatinized starch suspension.
37:573.
TABLE III
Viscosity, sq,of a 4% Gelatinized Starch Solution 3 Min
After Addition of Enzymes
Enzyme Trade Name
Viscositya
(mPa-sec)
Dosageb
(mg)
Veron AV
Veron AP
Grindamyl S 100 (a)c
Grindamyl S 100 (b)C
Grindamyl A 1000
18.3
19.5
11.8
11.5
16.2
16
20
27
27
8
aMeasured at 146.7 sect 180 sec after mixture reaches 250C. Based on
1969, revised October 1972, October 1982, and October 1984. The
Association: St. Paul, MN.
BOHLIN, L., and CARLSON, T. L.-G. 1981. Shear stress relaxation
of wheat flour dough and gluten. Colloids Surf. 2:59.
CAUVAIN, S. P., and CHAMBERLAIN, N. 1988. The bread improving
effect of fungal a-amylase. J. Cereal Sci. 8:239.
DRAPRON, R., and GODON, B. 1987. Role of enzymes in baking.
Pages 281-324 in: Enzymes and Their Role in Cereal Technology. J. E.
Kruger, D. Lineback, and C. E. Stauffer, eds. Am. Assoc. Cereal Chem.:
St. Paul, MN.
EVANS, I. D., HAISMAN, D. R., ELSON, E. L., PASTERNAK, C.,
and McCONNAUGHEY, W. B. 1986. The effect of salivary amylase
on the viscosity behaviour of gelatinised starch suspensions and the
mechanical properties of gelatinised starch granules. J. Sci. Food Agric.
EWART, J. A. D. 1977. Proteine und Proteasen bei der Brotherstellung.
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FAUBION, J. M., DREESE, P. C., and DIEHL, K. C. 1987. Dynamic
rheological testing of wheat flour doughs. Pages 91-116 in: Rheology
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FOX, P. F., and MULVIHILL, D. M. 1982. Enzymes in wheat, flour,
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MN.
FUNT BAR-DAVID, C. B., and LERCHENTHAL, CH. H. 1975.
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52:154r.
HILL, R. D., and MacGREGOR, A. W. 1988. Cereal a-amylases in
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Vol. 69, No. 5,1992
545