The effect of PPO (polyphenol oxidase) on the physicochemical properties of flour types produced from some varieties of Syrian durum wheat

Abstract

Flour was produced from some varieties of Syrian durum wheat (Doma 1, Sham 7, Sham 9, Buhouth 5, Buhouth 11) with specific extraction rates (70%, 80%, 90%, 100%), and then the action of the polyphenol enzyme was inhibited. Oxidase by adding ascorbic acid to flour, in order to study the effect of this enzyme activity on some physicochemical properties of the resulting flour, and to determine the optimum variety for manufacturing and the optimum extraction ratio.

The study showed a high percentage of moisture, ash and protein with a high percentage of extracted durum wheat flour.

The color tone increased with the increase in the percentage of extraction as a result of the high percentage of the outer shells in which the PPO enzyme was concentrated, and the color tone decreased after inhibiting this enzyme, as the color tone was the best at the extraction rate of 80%.

The cultivar Bohouth 5 and Duma 1 were the closest to the chromatic hue (10), followed by the cultivar Bohuth 11.

High acidity with high extraction rate, and relatively low after working on the inhibition of the enzyme PPO.

The increase in the percentage of wet gluten with a high percentage of extracting durum wheat flour up to 80% and then returning to a decrease, as a result of the low quality of gluten and the high percentage of fiber in the flour. .

Duma 1 cultivar outperformed the rest of the cultivars in terms of the percentage of ash and protein.

The superiority of the Duma 1 variety over the rest of the varieties in terms of the percentage of gluten and rubber, at an extraction rate of 80%