Question

Would it be useful to use more or less of β-glucanase or β-xylanase enzyme when testing flour viscosity? Why?

Answer 1

To maintain the bioactivity of flour viscosity beta-glucanase enzyme or beta-xylanase enzyme activity during production is needed. Beta-glucanase of beta-xylanase activity is determined by adding them to beta glycan solutions and following the change in the molecular weight of beta glucan at 50 degrees C for 60 min. The depolymerization rate of beta-glucan is reduced by upto 76% by adding three additives. An extra transition process is observed using DSC test on flour viscosity and viscosity observed by using Rapid viscosity analyzer. Higher amount of beta-glucan or beta-xylanase in the flour shows higher water holding capacity. From the RVA tests it indicates that a flour with a combination of a high glucan content and high starch content leads to a high viscosity compared to other flours with either a lower beta glucanase or beta-xylanase enzyme content lower starch content gives lower final viscosity. This method is applicable for reviewing the factors that affect both the extractability in physiological conditions which further determines its possibility of influencing the viscosity of the digesta.