Estudo do efeito das mudanças de pH na atividade da alfa-amilase na farinha de trigo

Abstract

The enzymatic activity of wheat plays a crucial role in the quality of fermentation and the volume of the final product. Extreme values, both too low and too high, can result in excessively soft or hard dough. Currently, industries need to deal with fluctuations caused by uncontrollable variables, such as the climatic conditions in the wheat cultivation region, the amount of rainfall during harvesting, and the grain storage time. In this present context, the purpose of this study is to analyze different approaches to flour modification, testing variations in pH and how to modify enzymatic activity without affecting other technological characteristics of the flour. An investigation was conducted on how alpha-amylase enzyme functions in this process, ensuring that there is no negative impact on other parameters that are already within desired standards. This research aims to explore new strategies that allow precise adjustment of enzymatic activity to achieve consistent and high-quality results. The addition of reagents to wheat flour had a significant impact on flour properties, with higher concentrations of these reagents strengthening gluten, reducing amylase activity, and affecting elasticity, providing essential information for process optimization in the food industry.