Effects of Proteases on Textural Properties of Wheat Flour Dough

Abstract

Effects of protease treatment on textural properties of wheat flour dough were investigated. The enzymes used were bromelain, papain, two kinds of fungal protease (Denazyme and Amano-A) and bacterial protease (Bioprase). The maximum amylograph viscositiy of wheat flour, for both of hard type and medium type flour, decreased with an increase in the concentration of protease added. For the farinogram properties of wheat flour, these proteases decreased the dough development time and stability, and increased the weakness. The effects of bromelain were the most remarkable among the five proteases. On the extensography, an increase in extensibility and a decrease in resistance to extension were observed with increasing concentration of the protease. Bromelain was effective to dough of both types of flour, but papain and Denazyme were only effective to dough of medium type flour. Other proteases were less effective to dough of any type.