Two commercial proteases (Biobake and Nutrase) and two commercial carbohydrases (Pentopan and Fungal Amylase) were added in wheat flour at 30 ppm, 60 ppm and 90 ppm to partially hydrolyze the dough polymers and to initiate molecular rearrangements to ultimately bring improvement in dough rheology and dimensional properties of biscuit. Flour gluten proteins characteristics were evaluated by Perten Glutomatic System. Dough rheological and pasting properties were investigated by using Farinograph and Micro Visco-Amylo-Graph respectively. Cookies were prepared to study the effect of different enzymes and their concentrations on cookie factor. Incorporation of both proteases in flour reduced gluten index significantly. Biobake at 90 ppm lead to noticeable drop in Gluten Index from 91 to 13. Farinograph dough stability was increased by using Pentopan at all concentrations. Degree of softening was greatly affected by both proteases and Fungal Amylase indicating the softening effect on flour. Micro Visco-Amylo-Graph peak viscosity was greatly decreased by Pentopan from 1042 BU to 541 BU at 90 ppm. Correlation of enzyme concentration with cookie factor was pronounced in Pentopan and nutrase (R2 = 0.97, 0.987 respectively), whereas Biobake produced highest cookie factor at 60 and 90 ppm then all enzymes at the same concentration. It was concluded that dough may be tailored according to desired end product by use of selected proteases and carbohydrases.

Enzyme Treatment, Rheological Behavior, Dimensional Characteristics