The Effect of Polyphenol Oxidase Activity on the Physicochemical and Processing Properties of Flour Types Produced from Hard and Soft Syrian Wheat.
2023
Issa Salman MANSOUR
Flour was produced from Syrian soft wheat varieties (Douma 2, Douma 4, Douma 6, Sham 4, Sham 10), and Syrian hard wheat varieties (Douma 1, Sham 7, Sham 9, Bohouth 5, Bohouth 11), with specific extraction rates (70%, 80%, 90%, 100%). Then the activity of the PPO enzyme was inhibited by adding ascorbic acid to the flour, with the aim of studying the effect of the activity of this enzyme on some of the physicochemical properties of the resulting flour, and reaching to determine the optimal type for making bread (from soft wheat flour) and the optimal type for making noodles (from durum wheat flour). ) in addition to determining the optimal extraction ratio. The study showed that the percentage of moisture, ash and protein increased with the increase in the extraction rate, and the color and acidity increased with the increase in the extraction rate, and the decline of these two characteristics after the inhibition of the PPO enzyme. The percentage of gluten improved after the inhibition of the PPO enzyme, and the flour produced from the Sham 10 variety excelled over the rest of the studied soft wheat varieties, at an extraction rate of 80% in terms of the percentage of gluten and chewiness. The Douma 1 variety outperformed the rest of the durum wheat varieties in terms of the percentage of ash, protein, gluten and rubbery, at an extraction rate of 80%. The taste of the bread decreased and the ability to chew decreased with the increase in the extraction rate, and the core of the loaf became doughy and its pores were heterogeneous. The Sham 10 cultivar was superior in the overall characteristics of the studied sensory evaluation over the rest of the cultivars at an extraction rate of 80%. It was also found that inhibiting the PPO enzyme gave better results for noodles made from durum wheat varieties, where moisture was decreased, cooking wastage was reduced, and fat content was decreased in the resulting fried noodles. The inhibition of the PPO enzyme had a significant effect on some sensory characteristics such as taste, color and size when boiling, and the best extraction rate was 80%, and the most suitable variety for making noodles is Douma 1
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Damascus University . Faculty of agricultural engineering
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الخصائص الفيزيوكيميائية; نسبة الاستخراج; بولي فينول أوكسيداز; والحسية; Percentage of extraction; Ppo; النودلز; الخبز; Physicochemical and sensory properties
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References
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