Effect of enzyme application in temper water on wheat milling

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dc.contributor.author Yoo, Juhyun
dc.date.accessioned 2007-12-18T19:20:34Z
dc.date.available 2007-12-18T19:20:34Z
dc.date.issued 2007-12-18T19:20:34Z
dc.identifier.uri http://hdl.handle.net/2097/524
dc.description.abstract The effect of enzyme in temper water on wheat milling performance and flour quality was studied. Five independent variables, enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH, were studied. An enzyme cocktail consisting of cellulase, xylanase, and pectinase was used at 5 different concentrations. A single pure variety of hard red winter wheat was tempered under defined conditions following an RSM central composite design which required 33 tests including 7 replicates. Each treatment had 5 levels: high, medium high, medium, medium low, and low. After tempering, the physical characteristics of the wheat kernel were determined by using the Single Kernel Characterization System. An experimental laboratory mill (Ross Mill) was used to mill wheat into flour. Thirteen streams of flour, and additional streams of bran, shorts, red dog, and germ were obtained. Product yield, protein, ash, and flour color were evaluated. The data were analyzed and compared using the software SAS and RSM Plus. The data showed that incubation time was the only significant factor affecting the tempered wheat hardness (p<0.05). The treatments affected the flour yield from the break rolls more than that from the reduction rolls. However, a maximum point for flour yield was not found. The relationship between treatments and flour yield was established with a prediction model equation. Also, the enzyme effect on the dough properties and bread making were investigated. The treatments did not affect the optimum water absorption for the flours. However, enzyme treated flours showed shorter mixing times. Regardless of the differences in mixing times, the specific loaf volumes were not significantly different for the all treatments. Bread baked from the flour milled from enzyme treated wheat did not show a positive effect on bread staling. en
dc.language.iso en_US en
dc.publisher Kansas State University en
dc.subject Milling en
dc.subject Flour en
dc.subject Enzyme en
dc.subject Tempering en
dc.title Effect of enzyme application in temper water on wheat milling en
dc.type Thesis en
dc.description.degree Master of Science en
dc.description.level Masters en
dc.description.department Department of Grain Science and Industry en
dc.description.advisor Ekramul Haque en
dc.subject.umi Agriculture, Food Science and Technology (0359) en
dc.date.published 2007 en
dc.date.graduationmonth December en

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