FLOUR CORRECTION AND FALLING NUMBER REDUCTION
A NEW PHASE WITH AN INNOVATIVE AMYLASE
A joint presentation prepared Dr Irina Matveeva, EMEA Baking Technology Manager for Novozymes (Russia) with Dr Sven Schönenberg made to the 27th IAOM Mideast & Africa Conference & Expo held in Addis Ababa, Ethiopia from October 24–27, 2016.
lour mills must deliver products with consistent baking performance.However, to achieve this miller face several key challenges including: • Naturally varying wheat quality • Flour adjustment to end-users needs and flour specs • Control baking performance • Fluctuation is wheat purchasing costs and prices • Inconsistent malt quality And finally, product development is an ongoing challenge that millers need to be aware of, says Dr Irina Matveeva, EMEA Baking Technology Manager for Novozymes (Russia) in a joint presentation prepared with Dr Sven Schönenberg made to the 27th IAOM Mideast & Africa Conference & Expo held in Addis Ababa, Ethiopia from October 24–27, 2016. “What enzymes can do in flour?” Dr Matveeva asked. “Enzymes are considered the most important ingredient to achieve consistent flour performance, better bread quality and to optimize costs.” They Improve the gluten network; modify non-starch polysaccharides; correct flour starch; modify lipids and stabilise dough; they can be used to weaken or strengthen gluten and finally reproduce effects usually achieve from added chemical agents. Introduced in 1960s the world standard in the grain and flour milling industries for measuring alpha-amylase activity in wheat and flour is Falling Number, an indication of amylase activity in flour. Flour specification includes falling number aims to hit FN250 seconds. “Too high amylase activity (FN < 250 sec) gives gummy bread crumb while a too low amylase activity (FN > 250 sec) cannot give enough gassing power of yeast “Falling number is stated on flour specification sheet.” Dr Matveeva went on to explain how fungal α-amylase works saying that at first it: • Acts on α-1,4 links in amylose and amylopectin-producing dextrins • Together with flour’s own β-amylase, it generates disaccharides maltose continuously • Maltose is consumed by yeast, accelerating fermentation rate and gas production
68 | January 2017 - Milling and Grain
• It contains thermo-unstable amylases, which are fully inactivated at first stage of baking process during starch gelatinization What is challenging, she says is that fungal alpha-amylase has positive impact on bread quality, but has low impact on falling number (FN). “Bacterial alpha-amylase reduces falling number but affects bread quality By comparison, malt flour reduces falling number but has low impact on baking performance and a number of downsides: including a) malt flour is not 100% standardized; b) risk of overdosing which may result in sticky dough; c) transportation, storage and handling of bulky material and d) the risk of infection.
"Introduced in 1960s the world standard in the grain and flour milling industries for measuring alpha-amylase activity in wheat and flour is Falling Number, an indication of amylase activity in flour"