Effect of brine solution as a wheat conditioner, on lipase, amylase, and lipoxygenase activities in flour and its corresponding dough rheological properties

摘要

Wheat conditioning plays a key role on the final quality of flour and consequently it dough andrnbread. Three levels of brine solution (0.5, 1, and 1.5%) were added to wheat and the grains werernconditioned for 24 hr at room temperature. Results suggested that lipase activity was decreasedrnsignificantly in proportion to salt content of the brine, which may have a positive impact on doughrnquality. Salt had a significant negative effect (p < .05) on amylase activity. A significant increasernwas evidenced for lipoxygenase activity in all salt percentages. Use of brine solution, while leadingrnto reduced water absorption and degree of dough softening, increases dough development timernand dough resistance to extension. The ratio of dough resistance to extension to extensibilityrnincreased along with energy during fermentation. The changes indicated that conditioning ofrnwheat by brine solution may improve flour strength and dough ability to keep the gases producedrnduring fermentation.