Hydrolysis of wheat flour with amylase preparations and individual enzymes |
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| Authors: | I N Zorov M V Semenova N V Tsurikova A P Sinitsyn |
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| Institution: | (1) Faculty of Chemistry, Moscow State University, Moscow, 119899, Russia;(2) All-Russia Research Institute of Food Biotechnology, Russian Academy of Agricultural Sciences, Moscow, 109033, Russia |
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| Abstract: | Rheological properties of wheat flour were studied in the course of its processing (cooking and saccharification). The effects of commercial α-amylase preparations were compared during flour preparation. Test preparations were equally potent in decreasing the viscosity of an all-grain batch. Homogenous glucoamylases isolated from Aspergillus differed in the presence or absence of the starch-binding domain. The starch-binding domain provided for the high activity of glucoamylase on insoluble starch, but gave no advantages in saccharification of pretreated wheat flour. |
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