The influence of lipoxygenase on flour obtained from Durum wheat (Triticum durum L.) used for manufacturing of pasta products

Authors:
Ioan David, Alexandru Rinovetz, Gabriel Bujancă, Corina Mişcă, Marcel Danci, Corina Costescu

Volume 20, Issue 3;
Pages: 226-230;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
This study presents the enzyme activity of lipoxygenase on flour obtained from Triticum durum wheat used for manufacturing of pasta products. The determination of the rheological characteristics of the flour and dough is obtained by alveographic method. The tests results show that the addition of lipoxygenase decreases the time of kneading the dough. On the dough sample from flour obtained from Triticum durum wheat it can be seen that the enzyme preparation based on lipoxygenase is used to obtain pasta products with improved color and gloss and is also used to reduce the drying time of noodles, improves surface appearance and mechanical stability of noodles and pasta, and reduces raw material costs. The dough sample show also an improvement by increasing of the time at which it reaches the maximum pressure and also in the tolerance and stability of the dough.
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