Combined effect of different antistaling agents on the pasting properties of wheat flour

The combined effect of alpha -amylase and hydrocolloids addition on the pas ting properties of wheat flour was determined. A fungal alpha -amylase and hydrocolloids of different chemical structure (alginate, kappa -carrageenan , xanthan gum, and hydroxypropylmethylcellulose (HPMC) were added to a whea t flour suspension and their pasting properties analysed by using a viscogr aph. The alpha -amylase action was highly dependent on the structure of the biopolymer present in the suspension, therefore the observed effects were very specific for each alpha -amylase-hydrocolloid pair added. The greatest modification of the pasting properties (maximum viscosity, cooking and coo ling stabilities, bump area) was promoted with the addition of alginate, ka ppa -carrageenan, and/or xanthan, nevertheless, when alpha -amylase was als o added, a synergistic effect was only observed in the cases of kappa -carr ageenan and xanthan. The presence of hydrocolloids changed the wheat starch properties, and the alpha -amylase-starch interactions, modifying in conse quence the hydrolytic activity of the enzyme on the starch.