أمثلة ظروف عملية التكييف الإنزيمي لحبوب القمح الطري السوري

Abstract EN

Wheat conditioning prior to milling is an important process affects milling performance in the separation of kernel parts and flour extraction rate.

Moreover, conditioning influences flour quality.

Consequently the aim of this research was to optimize the enzymatic conditioning process of soft wheat kernels in order to yield the beS milling performance and flour quality properties using RSM.

The Syrian soft wheat cultivar Cham6 was selected for this Sudy.

Wheat kernels were conditioned for different enzyme concentrations, final moi^ure contents and conditioning periods depending on the design of the experiment.

Milling performance (flour weight and flour extraction rate) and flour chemical properties (moi^ure content, ash content and protein content) were conducted according to the AACC approved methods.

All experiments were conducted in the Central Cereal Lab at Damascus Countryside during January and May 2016.

Results of the milling performance analysis showed a significant increase in flour extraction rate to 75.54% with increasing the enzyme concentration to 120 unit, and to 74.31% with increasing the final moisture content to 16%, and to 74.20% with increasing incubation period for 15 hours, and the enzyme concentration revealed the dominant effect on milling performance parameters (89.07%).

Moreover, the optimization test demonstrated that tempering soft wheat to 15% moisture content for 6 hours and addition 140 unit of the enzyme yielded the beS flour quality properties.