Effect of enzyme application in temper water on wheat milling

Master of ScienceDepartment of Grain Science and IndustryEkramul HaqueThe effect of enzyme in temper water on wheat milling performance and flour quality was studied. Five independent variables, enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH, were studied. An enzyme cocktail consisting of cellulase, xylanase, and pectinase was used at 5 different concentrations. A single pure variety of hard red winter wheat was tempered under defined conditions following an RSM central composite design which required 33 tests including 7 replicates. Each treatment had 5 levels: high, medium high, medium, medium low, and low. After tempering, the physical characteristics of the wheat kernel were determined by using the Single Kernel Characterization System. An experimental laboratory mill (Ross Mill) was used to mill wheat into flour. Thirteen streams of flour, and additional streams of bran, shorts, red dog, and germ were obtained. Product yield, protein, ash, and flour color were evaluated. The data were analyzed and compared using the software SAS and RSM Plus. The data showed that incubation time was the only significant factor affecting the tempered wheat hardness (p