The Enzymic Activity in Flour and its Effect on the Quality of the Iranian Traditional Breads (Barbari and Lavash)

Abstract

Germination of wheat seeds will increase its nutritive values which is the result of amylolitic and proteolitic enzymes activity. The use of germinated wheat flour (GWF) also would affect the rheological and sensory parameters of produced breads. The aim of this study was to determine the effects of GWF on the qualitative characteristics of dough and bread. GWF was used in different proportion in Barbari & Lavash bread formulation mix. The Farinograph, Extensograph, maltose value and sensory tests were done on the Barbari & Lavash bread and dough. Results from Farinograph and Extensograph showed that enzymic hydrolysis of gluten which was the effect of added GWF would cause the loss of strength of gluten lattice and weaken the dough. The maltose values also indicated that by increase in the amount of GWF in the mix, these values will increase, which they are the effect of alpha-amylase on the starch and increase of reducing sugars. Sensory evaluation of these two breads also indicated that the addition of different percentages of GWF will affect the overall acceptance of the breads and will reduce the bread quality. The results of this research showed that in order to prevent wheat seed germination which is one of the reasons to lower the flour and bread quality and cause bread losses, the harvesting time, storage and handling condition need serious controls.