Effects of low-temperature treatment on the activity of proteolytic enzymes in various flour types

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This work was aimed at investigating effects of low-temperature processing on the activity of proteolytic enzymes in various flour types. This study allowed an improved understanding of the mechanisms that change biotechnological processes in semi-finished dough products during low-temperature storage. The study of the effect of long-term low-temperature exposure on the activity of proteolytic enzymes in various flour types showed that this parameter depends on the medium pH, as well as on the flour type. During low-temperature storage, the activity of acid proteases tend to decrease by, on average, 10% in both traditional and non-traditional types of flour used for baking. The activity of weakly acidic and weakly alkaline proteases under the influence of low temperatures during storage depends on the flour type. At pH = 5.5, an increase in the duration of low-temperature exposure leads to a decrease in the proteolytic activity of spelt, wheat and buckwheat flour by, on average, 20, 12.5, and 18%, respectively. Conversely, this parameter increases in rye and oat flour by 12 and 28%, respectively. Under the influence of freezing and during low-temperature storage, the activity of weakly alkaline proteases in all studied flour types increases by 15.9%, except for buckwheat, the proteolytic activity of which decreases by 1.5–2 times during storage. It was established that proteolytic enzymes of corn flour exhibit the greatest resistance to long-term storage in a frozen form. Knowledge of the effect of low-temperature processing on the activity of proteolytic enzymes is important for predicting the rheological properties of semi-finished dough products and structural-mechanical and organoleptic characteristics of finished products. In addition, this knowledge facilitates the development of recipes and technological parameters for producing new bakery products based on frozen semi-finished products from traditional and non-traditional flour types.

Sobre autores

S. Kitaevskaya

Kazan National Research Technological University

Email: kitaevskayas@mail.ru

O. Reshetnik

Kazan National Research Technological University

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