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Effect of enzymatic treatment on rheological properties of wafer batter and textural properties of wafer sheet

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Abstract

Using strong wheat flour in wafer batter leads to various defects in the prepared wafer sheet such as hard texture and uneven shape. Therefore, this study aimed to investigate the influence of different commercial enzymes including hemicellulase, protease, and α-amylase on the chemical and rheological properties of the wafer batter and textural characteristics of the wafer sheet made of strong flour. The solvent retention capacity (SRC) of the flour demonstrated that the enzyme treatment significantly impacted the SRC profiles whereby the lowest water SRC (47 ± 0.20%) was observed in the flour containing the hemicellulase enzyme. The results also showed that the lowest consistency coefficient (1.98 ± 0.12 K, Pa.sn) and the highest flow behavior index (0.752 ± 0.010) were observed in batter with added hemicellulase. This would indicate that the rheological properties in this batter had the most similarity to Newtonian fluids among all batters. According to the result, using hemicellulase or α-amylase enzymes in batter made of strong flour could help to produce lighter wafer sheets similar to regular wafer sheets prepared with soft flour. The results also confirmed that the use of hemicellulase and protease enzymes is a suitable way to resolve technological challenges arising from the use of strong flour in the wafer batter formulation.

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Authors and Affiliations

  1. Department of Research and Development, Zarkam Company, Zar Industrial and Research Group, Hashtgerd, Iran

    Behnaz Naderi, Mahshad Nasabi, Mehdi Akbari & Mehdi Amini

  2. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

    Behnaz Naderi

  3. Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

    Mahshad Nasabi & Mehdi Akbari

  4. Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Azizollaah Zargaraan

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  1. Behnaz Naderi
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Naderi, B., Nasabi, M., Akbari, M. et al. Effect of enzymatic treatment on rheological properties of wafer batter and textural properties of wafer sheet. Food Measure 17, 2213–2223 (2023). https://doi.org/10.1007/s11694-022-01760-0

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