Influência da enzima glicose oxidase nos parâmetros reológicos da farinha de trigo

Abstract

Wheat is a widely cultivated cereal in various parts of the world and is one of the main food sources for humanity. Its seeds are harvested and processed to produce wheat flour, an essential ingredient in the food industry. Several factors influence the quality of wheat flour, including the origin of the wheat, the milling process, and storage conditions. To assess this quality, physical-chemical and rheological analyses are performed, which measure the physical, chemical, and functional properties of the flour. An effective approach to meet customer specifications and improve the quality of the final product is the use of enzymes in wheat flour production. In this study, we analyzed the effect of the enzyme glucose oxidase on the rheological parameters of type 1 wheat flour. We used four different concentrations of the enzyme (20 ppm, 40 ppm, 60 ppm, and 80 ppm) in pure wheat flour and conducted alveography and farinography analyses to compare the results of the enzymatic effect. Based on the experimental results, we concluded that a low enzyme concentration is sufficient to meet internal customer specifications, eliminating the need for higher concentrations and resulting in cost reductions in the production process. Additionally, the use of enzymes in wheat flour production offers additional benefits, such as improved efficiency in production processes, reduced fermentation time, increased water absorption capacity, and improved dough consistency. This can lead to cost savings by reducing the need for chemical additives and optimizing formulations.