OPTIMISATION OF THE CONDITIONS FOR USING PROTEASE AND HEMICELLULASE IN WAFER FORMULATION

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BABAEI NAMI V.; GHIASSI TARZI B.; SHAHBAZIKHAH P.; HADAEGH H.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:4 (40) Page(s): 37-44

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Title

OPTIMISATION OF THE CONDITIONS FOR USING PROTEASE AND HEMICELLULASE IN WAFER FORMULATION

Author(s)

BABAEI NAMI V. | GHIASSI TARZI B. | SHAHBAZIKHAH P. | HADAEGH H. | Issue Writer Certificate

Keywords

HEMICELLULASEQ2

OPTIMIZATIONQ2

PROTEASEQ2

RSMQ2

WAFERQ2

Abstract

Introduction: Economic issues concerned with the demand for energy reduction and costs as well as improved quality of the final product in the bakery industry such as WAFER production is of great importance.Materials and Methods: In the present study the effects of applying different amounts of PROTEASE (0.005-0.05% of the weight of flour), HEMICELLULASE (0.005-0.05% of the weight of flour), water reduction (0-20%), dough resting time (0-30 min) and the baking time (90-150 sec) on decreasing the WAFERbatter viscosity and some quality factors of WAFER sheet were investigated and compared with the control sample. The amounts of batter viscosity, moisture, crispness and colour of WAFER sheet were considered in order to evaluate the effects of various levels of PROTEASE and hemicellulas enzymes on the mentioned parameters. Optimisation of the process condition was conducted to determine the optimum formulation for producing WAFER sheet.Results: The results were analyzed by Response Surface Methodology (RSM) and showed that optimal level of PROTEASE enzyme, HEMICELLULASE enzyme, water reduction of formulation, dough resting time and baking time were 0.05%, 0.05%, 9.58%, 30 min and 135.17 sec, respectively.Conclusion: PROTEASE and HEMICELLULASE enzymes might be used in WAFER sheet formulation and these enzymes have positive effects on dough and some quality factors of the final product such as moisture and crispiness. According to the variation of the flour quality, the production of WAFER will beless dependenton the flour quality.

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APA: Copy

BABAEI NAMI, V., GHIASSI TARZI, B., SHAHBAZIKHAH, P., & HADAEGH, H.. (2013). OPTIMISATION OF THE CONDITIONS FOR USING PROTEASE AND HEMICELLULASE IN WAFER FORMULATION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(4 (40)), 37-44. SID. https://sid.ir/paper/143461/en

Vancouver: Copy

BABAEI NAMI V., GHIASSI TARZI B., SHAHBAZIKHAH P., HADAEGH H.. OPTIMISATION OF THE CONDITIONS FOR USING PROTEASE AND HEMICELLULASE IN WAFER FORMULATION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(4 (40)):37-44. Available from: https://sid.ir/paper/143461/en

IEEE: Copy

V. BABAEI NAMI, B. GHIASSI TARZI, P. SHAHBAZIKHAH, and H. HADAEGH, “OPTIMISATION OF THE CONDITIONS FOR USING PROTEASE AND HEMICELLULASE IN WAFER FORMULATION,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 4 (40), pp. 37–44, 2013, [Online]. Available: https://sid.ir/paper/143461/en

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