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Inactivation of α‐Amylase in wheat and flour with acid
Author(s) -
Fuller P.,
Hutchinson J. B.,
McDermott E. E.,
Stewart B. A.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210108
Subject(s) - hydrochloric acid , chemistry , ammonia , amylase , food science , wheat flour , aqueous solution , biochemistry , organic chemistry , enzyme
The inactivation of α‐amylase in flour and wheat by hydrochloric acid treatment, followed by neutralisation with ammonia gas, has been investigated. A considerable degree of irreversible inactivation could be achieved by the hydrochloric acid gas treatment of ‘dry’ flour, and the aqueous hydrochloric acid conditioning of wheat. Careful control of the experimental conditions was necessary to minimise deleterious effects on the other flour constituents. The practical possibilities of such processes are considered.