SWS Academic Research eLibraryEarth & Planetary Sciences

Scholarly record

THE INFLUENCE OF LIPASE AND CARBOXYLESTERASE ENZYMES ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR

Ioan David

First published: 2018-11-20https://doi.org/10.5593/sgem2018v/6.4/s08.038View metrics

Abstract

This article presents the a comparison study between two enzymes: lipase and carboxylesterase, considering the influence on the rheological parameters of the dough obtained from wheat flour. For determining the activity of the enzymes, there were performed the following analysis: the determination of the fat content using Soxhlet method and the determination of rheological parameters of the dough using the alveographic method. The Soxhlet method is based on repeated extraction with ethyl ether or petroleum ether of the fat substances from flour samples followed by removal of solvent oily residues and weighing the obtained residue. The increase of the extraction ratio of the flours influence the content of lipids from the flour. The alveographic method relies on measuring the resistance to biaxial stretch under air pressure of a dough sample prepared in standard conditions.paper. The alveograph determines the gluten strength of dough by measuring the force required to blow and break a bubble of dough. Both enzymes, lipase and carboxylesterase have a positive change by modifying the natural lipids in the flour in order to reach a better stabilization of the dough. Lipase has shown better results regarding the rheological characteristics of the flour in comparison with carboxylesterase. The enzymes control the adjustment of lipids content by making a more stable dough in the case of over-fermentation, they stimulate the growth in the oven and improve the structure of the core.

Publication Impact Profile

PlumX
  • Captures
  • Mendeley - Readers: 2
PLUMX see details

Publication details

Title
THE INFLUENCE OF LIPASE AND CARBOXYLESTERASE ENZYMES ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR
Authors
Ioan David
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th SGEM International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio, Green and Space: Technologies for Sustainable Future
Publisher
STEF92 Technology
Year
2018
Pages
299-306
SWS Citekey
David20188299306
ISSN
1314-2704
ISBN
978-619-7408-71-3
Language
en
Publication type
Conference Paper
Proceedings contents
Open official contents
Keywords
lipasecarboxylesterasewheat flourlipid contentalveographic method
References0
0references registered for this publication

Structured references will appear here after the reference import pass. The count is preserved now so the scholarly record is not incomplete.

View or Download full articleAccess options
Full paper accessChoose SWS login, librarian support, or instant article download.

SWS access login

Login as SWS Scientific Committee

Authors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.

For librarian assistance: [email protected]

Purchase Instant Access

48-hour online accessComing soon
Online-only accessComing soon
Download the full article in PDF formatEUR 35
  • Article can be downloaded after successful payment.
  • Article may be used according to SWS library access terms.
  • Article cannot be redistributed.
Get full paper

Back to publication list