Evaluation and effect of salt added to wheat conditioning water on lipase, amylase, lipoxygenase activity and their stability in whole wheat flour

Among the pretreatment process, conditioning is of great importance as input to grind wheat should be a good moisture to facilitate separation of the bran from the endosperm and flour is getting better. Enzymes is importance recognition and activity because its determine quality of their work is the how to grinding of grain. Amylase enzyme due to amylolytic properties, lipoxygenase enzyme is effective nutritive value due to oxidation-reduction properties. lipase also hydrolyzed fatty acids and their side effects commonly affected. In this study, first the wheat conditioned with concentrations of 0.5, 1, 1.5 percent brine For 24 hours at room temperature and the wheat was milled to 88% extraction and more determined activity of the enzyme amylase, lipase and lipoxygenase by spectrophotometer assay (quantitatively). The results suggest that salt has a negative effect on amylase activity and a cause significant decrease (P˂ 0.001). Lipase activity by increasing the percentage of salt, a significant reduction will decreased and has a positive impact on dough quality (P˂ 0.001). Significant increase lipoxygenase activity with the increase of salt percent, has a positive effect such as oxidation thiol protein group to di sulfide (P