DECLARATION

I do hereby declare that the work reported in this dissertation was exclusively carried
out by me under the supervision of Ms. Hemani Gunathilake. It describes the results
of my own independent research except where due reference has been made in the
text. No part of this dissertation has been submitted earlier or concurrently for the
same or any other degree.

Date: ....

.
Signature of the Candidate
Faculty of Science & Technology
Uva Wellassa University
Badulla

We/I endorse the declaration by the candidate.

...

Ms. Hemani Gunathilake

Ms. Maheshika Peries

Supervisor

Supervisor

Date:

Date:

..
Dr. P.M Sirimanne
Research Coordinator
Date: .

ABSTRACT
The aim of this study was determined the optimum levels of enzymes (amylase,
glucose oxidase, lipase, xylanase) for bakers flour which is contained hard and
medium wheat flour in chosen proportions. In order to have general over view of
enzyme effect on wheat flour, enzymes were chosen in different concentration levels
(low, medium, high) and supplemented with flour. The effect of different enzymes on
flour gluten quality, gluten amount, gluten index, dough rheology, water absorption,
falling number and final quality of bread was investigated with control. The effect of
enzymes on gluten quality, amount and index were evaluated by concerning amount
of wet and dry gluten. Water absorption, stability, development time, was analyzed
using farinograph test. Dough rheology (extensibility, resistance) was analyzed using
extensograph.
It was found that water absorption and development time of wheat flour was
decreased when adding amylase enzyme and water absorption was increased with
xylanase, glucose-oxidase. Development time was increased with glucose-oxidase
concentration. According to farinograph stability of wheat flour was increased with
glucose oxidase and decreased with amylase. Extensibility of wheat flour was
decreased with glucose oxidase and increased with amylase, lipase and xylanase. Also
it was observed flour with enzymes was shown no significant difference on gluten
quality and amount and it was observed with amylase and xylanase enzymes were
reduced the falling number on wheat flour.
To find optimum levels of enzymes for hard and medium flour blend, flour was
treated with four enzyme combinations in recommended dosage levels. Enzyme
combinations activity was evaluated by the measurement of loaf volume and in
addition to that sensory analysis was done for evaluate bread quality with reference.
Enzymes had positive effect on wheat flour by dough strengthening, conditioning
dough rheology and water absorption. Regarding the effect on final baked product,
enzymes improve the quality of bread by improving volume and other sensory
characteristics (overall appearance, crust colour. symmetry of form, texture, grains,
mouth feel, and overall acceptability.).Except treatment1 all other enzyme treatments
were shown no significant difference from the reference. So that according
comparison cost of treatments it was found that amylase 6 ppm (mg/kg), glucoseoxidase 15 ppm (mg/kg), lipase 25 ppm (mg/kg) and xylanase 40 ppm (mg/kg)
combination was the cheapest and best enzyme treatment for hard and medium flour
blend.

Key Words: Wheat flour, Enzymes, dough rheology, water absorption, bread flour

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ACKNOWLEDGMENT
I would sincerely like to express my most profound thanks to my supervisor
Ms. Hemani Gunathilake at Serandib Flour mills (Pvt) Ltd, for her dedicative
continuous support, guidance, encouragement, expertise, and invaluable advice
throughout the research period & without her the work would never have been
undertaken.
Grateful thanks are also extended to Dr. Kolitha B. Wijesekara, Ms. Maheshika Peries
at Uva Wellassa University for help and suggestions throughout the research period.
Also my thanks go to all other academic staff members of Science and technology
faculty.
I would like to thank Mr.Pethum Eranga, Mr.Ajith Priyankara, Ms.Laavanya
Siththapalanadan, Laboratory staff and all the members at Serandib Flour Mills (Pvt)
Ltd who helped me to succeed my research.
I deeply appreciate the helps of my friends and colleagues who have not been
mentioned here individually for being my side in making this task a success.
I will be ever grateful for the unconditioned love of my heroic parents for being with
me throughout this research period.

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Table of Contents

DECLARATION

ABSTRACT

ii

ACKNOWLEDGEMENT

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Table of Contents

iv

List of Tables

vii

List of Figure

viii

List of abbreviations

ix

Chapter 1
INTRODUCTION
1. Review of the Literature ............................................................................................ 1
1.1.1 Wheat .................................................................................................................... 2
1.1.2 Types of Wheat ..................................................................................................... 2
1.1.3 Wheat Flour .......................................................................................................... 3
1.1.3.1 Types of Wheat Flour ................................................................................ 4
1.1.4 Bread ..................................................................................................................... 5
1.1.5 Additives for wheat Flour ..................................................................................... 6
1.1.5.1 Enzymes as an additive .............................................................................. 7
1.1.6 Major Enzymes used in bakery industry and their functionality .......................... 8
1.1.6.1 Amylases .................................................................................................... 8
1.1.6.2 Xylanase ..................................................................................................... 9
1.1.6.3 Glucose Oxidase ...................................................................................... 10
1.1.6.4 Lipase ....................................................................................................... 11
1.1.7 The synergetic effects of enzymes ...................................................................... 11
1.1.8 Other ingredients in bread making ...................................................................... 12
1.1.8.1 Yeast ........................................................................................................ 12
1.1.8.2 Fat / Shortening ........................................................................................ 13
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1.1.8.3 Water ........................................................................................................ 13

1.1.8.4 Salt ........................................................................................................... 14
1.1.8.5 Ascorbic Acid .......................................................................................... 14
1.1.9 Water Absorption ........................................................................ 16
1.1.10 Summary ........................................................................................................... 16
1.2. Objectives ............................................................................................................. 17
1.2.1 Main objective ............................................................................................ 17
1.2.2 Specific objectives ...................................................................................... 17

Chapter 2
MATERIALS AND METHADOLOGY .................................................................. 18
2.1 Flour ....................................................................................................................... 18
2.2 Enzymes ................................................................................................................. 18
2.3 Ingredients .............................................................................................................. 18
2.4 Analysis of flour samples....................................................................................... 18
2.4.1 Moisture ..................................................................................................... 19
2.4.2 Protein (kjedal method)............................................................................... 19
2.4.3 Wet gluten .................................................................................................. 19
2.4.5 Ash ............................................................................................................. 20
2.4.6 Falling number ............................................................................................ 20
2.4.7 Farinograph ................................................................................................. 20
2.4.7 Extensograph .............................................................................................. 21
2.6 Methodology .......................................................................................................... 22
2.6.1 Bread making procedure ............................................................................. 24
2.6.2 Loaf volume ................................................................................................. 25
2.7 Sensory Attributes .................................................................................................. 25
2.7.1 Sensory Evaluation of bread ........................................................................ 25

Chapter 3.................................................................................................................. 26
RESULTS AND DISSCUSSION
Sensory characteristic .......................................................................................... 36

Chapter 4.................................................................................................................. 37
CONCLUSIONS AND RECOMMENDATION ..................................................... 37
REFERENCES.......... 38

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List of Tables

Table 1.1: Annual wheat consumption patterns.04

Table 2.1: Enzymes concentration levels supplemented with flour...21
Table 2.2: Enzyme combination for Bread preparation..23
Table 2.3: Bread formulation..24
Table 3.1: Test results of current bakers flour and chosen proportion of
Hard and medium wheat flour blend..26
Table 3.2: Water absorption of flour for each enzyme in different level...27
Table 3.3: Farinograph results....29
Table 3.4: Extensograph results..32
Table 3.5: Amount of wet and dry gluten for each enzyme level..35
Table 3.6: Falling number for each enzyme level and control sample...35

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List of Figures

Figure 1.1: Wheat kernel..............................................................................03

Figure 1.2: The effect of shortening and mono-glycerides on the firming
Rate of Bread ..13
Figure 1.3: Representation of disulphide-sulfhydryl interchange....15
Figure 3.1: water absorption of flour with amylase enzyme in different levels...27
Figure 3.2: water absorption of flour with G: O enzyme in different levels28
Figure 3.3: water absorption of flour with lipase enzyme in different levels...28
Figure 3.4: water absorption of flour with xylanase enzyme in different levels..29
Figure 3.5: development time and stability of flour with amylase enzyme in
different levels..30
Figure 3.6: development time and stability of flour with G:O enzyme in different
levels ....30
Figure 3.7: development time and stability of flour with xylanase in different
levels.31
Figure 3.8: development time and stability of flour with lipase enzyme in different
levels 31
Figure 3.9: Extensibility of flour with Amylase enzyme in different levels ...33
Figure 3.10: Extensibility of flour with G: Oxidase enzyme in different levels .33
Figure 3.11: Extensibility of flour with Lipase enzyme in different levels .34
Figure 3.12: Extensibility of flour with Xylanase enzyme in different levels 34
Figure 3.13: Falling number for each enzyme levels...36

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List of abbreviations

Degree Celsius

G: O

Glucose Oxidase

ppm

part per million

cm

Centimeter

FU

Farinograph unit

BU

Brabender unit

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