1. Amylolytic activity inhibition of low Falling number flours Boris Kovač, R & D department, Food industry Mlinotest d.d. Ajdovščina, Slovenia Zagreb, 11. 5. 2013

2. 2 The problem Sprout damage  undesirable start of germination process of wheat kernels  occurs on mature, unharvested wheat  In wet field conditions, just prior to and during the harvest. Result:  Formation and activation of a-amilases and other enzymes  Many thousant tons of crop looses  Quality problems in bakeries

3. 3 Determination of wheat and/or flour quality, determination of enzymatic activity direct  determination of a-amylase activity, indirect  “amylograph” analysis  determination of Falling Number (FN) Internationally standardized  (ICC 107/1, ISO 3093-2004, AACC 56-81B)

4. 4 Problem of high amilolytic activity (low FN)

5. 5 What should be done ? Amylases inactivation?  Many possibilities:  Amylase inhibitors: – Inorganic: various salts – Organic: protein inhibitors -many organic inhibitors - bean (Phaseolus vulgaris) amylase inhibitor The goal of our study: beans (Phaseolus vulgaris) extract supplementation to flours with different FN and evaluation of baking caracteristics

6. 6 Results: previous study Table 1: Correlation between FN and concentration of the extract of different types of pulses as flour supplement. vrsta fižola/ bean types padajoče število /Falling Number % dodatka fižola /bean extract supplement 012,551015 Starozagorski206 210115220 Anellino verde206202210217223225 Bergold206204208210230227 Top Crop206204212216235 Češnjevec206205208213210215

7. 7 Results: (low initial FN flours) Table 2: Correlation between final FN (when adding 10% Top Crop extract) and initial FN value of the tested flour. Padajoče število/ Falling number začetna vrednost /initial value z dodatkom/ with supplement sprememba/ difference 160190+30 180205+25 206236+30 225259+34 233258+35

8. 8 Results: (high initial FN flours) Correlation of Crop extract addition and final FN value of tested flours (high initial FN flours)

9. 9 Results: Influence on rheological properties of dough (Brabender farinograph, ICC method no.115/1) No supplement 3,5% bean flour 0% bean flour

10. 10 Results: organoleptic evaluation Increasing the bean flour in bread mixture results in:  improved “pleasant taste  incresing freshness of the bread  decresing final volume of bread

11. 11 Conclusions bean extract (Phaseolus vulgaris) addition improves FN status of wheat fluor, Rheological tests indicate that adition of exstract results in increased water absorption, shortest dough development and decreased dough stability, Organoleptic results demonstrate positive corellation between added amount of bean flour and freshness of bread.