Effect and optimization of concentration of different enzymes on the viscoelasticity of substandard wheat dough

Abstract

The objective of this study was to analyze the individual and synergistic effects of three enzyme preparations (transglutaminase, lipase and xylanase) on the viscoelastic properties of wheat dough. The experiment was done by Box-Benhken design. A response surface method was used to evaluate the effects observed on the dynamic oscillatory parameters of in wheat dough system made from substandard quality flour. Transglutaminase (TG) and lipase (LP) have a significantly effect on the strength of wheat dough. Lipase significantly decreased loss modulus (G") of dough. Xylanase (Xyl) does not significantly affect on the G′, but with increasing concentration significantly increases the value of G". Individual effects of transglutaminase, lipase and xylanase by their intensity and direction depend on the applied concentration. The interaction between TG and LP leads to improved handling of dough (significantly increases the storage modulus and also decreases its loss modulus, but not in the domain of statistical significance). Optimal levels of the tested enzymes were determined by the desirability function approach. It was found that the combined effect of 25.98 mg/kg transglutaminase, 25.59 mg/kg lipase and 34.06 mg/kg xylanase achieved a positive synergistic effect on wheat dough viscoelasticity made from substandard flour.