{"id":3116,"date":"2025-06-08T09:16:05","date_gmt":"2025-06-08T09:16:05","guid":{"rendered":"https:\/\/behinfarayandsadr.com\/en\/?p=3116"},"modified":"2025-06-08T09:32:05","modified_gmt":"2025-06-08T09:32:05","slug":"wheat-enzymes","status":"publish","type":"post","link":"https:\/\/behinfarayandsadr.com\/en\/?p=3116","title":{"rendered":"Wheat Enzymes"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t

Wheat Enzymes<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t

.<\/span><\/h2>

.<\/span><\/h2>

.<\/span><\/h2>

\ud83c\udf3e Wheat Enzymes: A Technical Insight into \u03b1\u2011Amylase Activity and Its Impact<\/strong><\/span><\/h2>

\u00a0<\/p>

\u06f1\u066b Effect of Milling and Thermal Processing<\/span><\/h3>

Milling conditions and heat treatments significantly alter the activity of endogenous wheat enzymes<\/strong>, particularly \u03b1\u2011amylase<\/strong>, which plays a crucial role in flour functionality and baking quality.<\/span><\/p>

2. Why \u03b1\u2011Amylase Activity Increases<\/span><\/h3>

  • Preharvest Sprouting (PHS):<\/strong> Rainfall before harvest can induce germination, leading to a spike in \u03b1\u2011amylase levels, especially in the aleurone and germ layers of the grain.<\/span><\/p><\/li>

  • Late Maturity \u03b1\u2011Amylase (LMA):<\/strong> In certain wheat cultivars, exposure to temperature fluctuations during grain filling triggers \u03b1\u2011amylase synthesis, even in the absence of visible sprouting.<\/span><\/p><\/li><\/ul>

    3. Impact on Falling Number (FN)<\/span><\/h3>

    The Falling Number (FN)<\/strong> test, as defined by ICC and AACC methods, measures the liquefaction rate of a starch gel due to enzymatic activity.<\/span><\/p>

    • A low FN (<250\u2013\u06f3\u06f0\u06f0 seconds)<\/strong> indicates high \u03b1\u2011amylase activity<\/strong>.<\/span><\/p><\/li>

    • PHS or LMA both reduce FN, but their effects on baking quality may differ.<\/span><\/p><\/li><\/ul>

      4. Effects on Baking Quality<\/span><\/h3>

      • PHS-induced high \u03b1\u2011amylase<\/strong> typically causes dough stickiness, weak gluten structure<\/strong>, and results in collapsed, gummy baked goods.<\/span><\/p><\/li>

      • However, LMA-related \u03b1\u2011amylase<\/strong> may not adversely affect bread quality<\/strong>, even at high activity levels. In some cases, it may enhance loaf volume<\/strong> due to increased sugar availability.<\/span><\/p><\/li>

      • In commercial baking, exogenous \u03b1\u2011amylase<\/strong> (e.g., from Aspergillus oryzae<\/em>) is often added to improve gas retention and loaf height, simulating the effect of controlled enzymatic action.<\/span><\/p><\/li><\/ul>

        5. Practical Implications for Millers & Bakers<\/span><\/h3>

        • Managing harvest timing<\/strong> and grain moisture levels<\/strong> is essential to reduce the risk of PHS.<\/span><\/p><\/li>

        • Proper milling<\/strong> techniques can help eliminate sprouted kernels and moderate \u03b1\u2011amylase levels.<\/span><\/p><\/li>

        • Relying solely on FN<\/strong> may be misleading; measuring direct \u03b1\u2011amylase activity (AACC 22-02)<\/strong> is advised to distinguish PHS from LMA.<\/span><\/p><\/li><\/ul>

          \u2705 Summary & Key Takeaways<\/span><\/h3>
          • A low FN doesn’t always indicate poor flour \u2014 context matters<\/strong> (PHS vs LMA).<\/span><\/li>
          • Direct \u03b1\u2011amylase tests<\/strong> provide more accurate insights into flour quality than FN alone.<\/span><\/li>
          • Optimizing harvest, storage, and milling conditions can significantly improve final product performance<\/strong>.<\/span><\/li><\/ul>

            \u00a0<\/p>

            \u00a0<\/p>

            Enzyme<\/p><\/td>

            Location of Accumulation in Grain<\/p><\/td>

            Description<\/p><\/td><\/tr>

            Alpha-amylase<\/p><\/td>

            Germ and around the germ<\/p><\/td>

            Active during germination<\/p><\/td><\/tr>

            Beta-amylase<\/p><\/td>

            Distributed throughout all parts of mature grains<\/p><\/td>

            Abundant in mature grains<\/p><\/td><\/tr>

            Protease<\/p><\/td>

            Germ > Aleurone > Endosperm<\/p><\/td>

            Affects gluten strength<\/p><\/td><\/tr>

            Lipase<\/p><\/td>

            Germ and bran<\/p><\/td>

            Causes rancidity<\/p><\/td><\/tr>

            Phytase<\/p><\/td>

            Aleurone<\/p><\/td>

            Hydrolyzes phytic acid, mineral release<\/p><\/td><\/tr>

            Lipoxygenase<\/p><\/td>

            Germ and bran<\/p><\/td>

            Causes rancidity; affects dough strength<\/p><\/td><\/tr>

            Polyphenol oxidase<\/p><\/td>

            Germ and bran<\/p><\/td>

            Causes browning reactions (e.g., coffee-like color)<\/p><\/td><\/tr>

            Peroxidase<\/p><\/td>

            Germ and bran<\/p><\/td>

            Causes oxidation reactions<\/p><\/td><\/tr><\/tbody><\/table>

            \u00a0<\/h3>

            \ud83d\udcda References & Further Reading:<\/span><\/h3>
            • \u201cFalling Number Test \u2013 Importance & Limitations\u201d, ICC Standard 107\/1.<\/span><\/li>
            • Mares, D. J., & Mrva, K. (2008). Late maturity \u03b1\u2011amylase: Low Falling Number in wheat in the absence of preharvest sprouting.<\/em> Journal of Cereal Science.<\/span><\/li>
            • AACC International Approved Methods, Method 22-02.01 (\u03b1\u2011Amylase Activity in Wheat and Flour).<\/span><\/li>
            • Every, D. et al. (2006). Effects of elevated \u03b1\u2011amylase on baking quality: Comparison between PHS and LMA.<\/em> Cereal Chemistry Journal.<\/span><\/li>
            • grainar<\/span><\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

              Wheat Enzymes . . . \ud83c\udf3e Wheat Enzymes: A Technical Insight into \u03b1\u2011Amylase Activity and Its Impact \u06f1\u066b Effect of Milling and Thermal Processing Milling conditions and heat treatments significantly alter the activity of endogenous wheat enzymes, particularly \u03b1\u2011amylase, which plays a crucial role in flour functionality and baking quality. \u06f2\u066b Why \u03b1\u2011Amylase Activity Increases […]<\/p>\n","protected":false},"author":1,"featured_media":3117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21],"tags":[],"_links":{"self":[{"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=\/wp\/v2\/posts\/3116"}],"collection":[{"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3116"}],"version-history":[{"count":4,"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=\/wp\/v2\/posts\/3116\/revisions"}],"predecessor-version":[{"id":3122,"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=\/wp\/v2\/posts\/3116\/revisions\/3122"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=\/wp\/v2\/media\/3117"}],"wp:attachment":[{"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/behinfarayandsadr.com\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}