EFFECT OF ENZYMATIC TEMPERING AND MILLING PROCESSES ON FLOUR YIELD AND CHARACTERISTICS OF AUSTRALIAN WHEAT GRADE.

The main objectives of this recent study were; to relate roller position, roller gap and tempering enzymes to flour yield and characteristics. Wet milling of wheat (Triticum aestivum, L.) represented by Australian commercial grade was included. Added enzymes were two levels; control, and hemicellulase + xylanase + fungal α-amylase. Results showed that, the highest significant values of wet gluten (%) were obtained with dull-to-sharp position and G₁ gap and the addition of E1 (hemicellulase + xylanase + fungal α- amylase) enzyme (36.12%), while, the highest significant value of falling number (sec.) was obtained with dull-to-dull position and G₂ gap and no addition (E0) of enzymes (726.0 sec.). The highest significant values of extraction rate (%) was obtained with dull-to-dull and G₃ gap and the addition of E₁ (hemicellulase + xylanase + fungal α- amylase) enzyme (80.00%). The highest significant values of (FQN) were obtained with the combination of dull-to-sharp with G₂ gap and the addition of E₁ (hemicellulase + xylanase + fungal α- amylase) enzyme (369.0 mm). Meanwhile, the highest significant values of curve configuration ratio were presented with the combination of dull-to-dull with G₃ gap and no addition of enzyme (0.890). The highest significant values of loaf weight were obtained with dull-to-dull position, G₃ gap, and the addition of no enzyme (231.0 and 231.5 g, respectively). Also, the highest significant loaf volume (cm³) was presented with dull-to-dull or dull-to-sharp, G₃ gap and adding (hemicellulase + xylanase + fungal α- amylase) enzymes (1475.0 or 1467.5 cm³, respectively). The highest significant values of specific volume (cm³/g) were presented with dull-to-dull position and adding (hemicellulase + xylanase + fungal α- amylase) enzymes and any of the studied gaps. The highest significant values of peak force were presented with the combination of dull-to-sharp position and five-days of storage time with addition or no addition of enzymes (759.9 and 765.3 g, respectively). Best-fit equations that related grain properties of Australian wheat grade, roller position, roller gap and tempering added enzyme to the out-come might be summarized as follow: [ABSTRACT FROM AUTHOR]