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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011THE EFFECT OF PREPARATES BASED ON SODIUM CARBONATEAND CITRIC ACID ON THE PARAMETER FALLING NUMBERIN HYPERDIASTAZIC FLOURSTAMBA-BEREHOIU R.*, POPESCU S.*, POPA C. N.*** U.S.A.M.V.B., Faculty of Biotehnologies, 59 Marasti Str., sector 1, Bucharest, radianatamba@yahoo.com,sazzpop@yahoo.com** FARINSAN S.A. Gradistea, Comana, Giurgiu district, cipnpopa@yahoo.comAbstract. The objective was to assess the influence of compounds of sodium carbonate and citric acidon the amylase activity of hyperdiastazic flour. Four samples of wheat, with Falling Number valuesbetween 88 sec and 153 sec, were ground on pilot mill. Flour was treated with varying amounts ofsodium carbonate/citric acid preparates and combinations. Results showed that the sodium carbonatepreparate provides a significant improvement of Falling Number values at doses above 50 g per 100kg, and citric acid increases Faling Number values of flour at doses greater than 200 g/100 kg.Combinations of the two, generally cancel this effect. Consequently, the use of sodium carbonate toimprove Falling Number parameter values is limited because it is necessary to maintain acid pH atwhich bakery processes occur.Keywords: wheat flour, sodium carbonate, citric acid, falling number1. INTRODUCTIONEnvironmental factors such as climatic conditions of the year, the area of culture,doses of nitrogen applied and fungicide treatments, influence the values of the FallingNumber parameter of wheat, protein quantity and composition. The Falling Numberparameter, known as Hagberg Falling index, reflects the amylasic activity of wheat andflour. More events were associated with low Falling Number, namely: late maturatingwheat, which leads to reduced starch content, a lower quality of gluten and excessiverainfalls that cause the starch detachment of proteins [1].Fungicide treatments and Fusarium infections have been incriminated in certainstudies for an easy decrease of the value of this parameter [2]. For some varieties of wheat,the low values of the Falling Number parameter were correlated with a number of geneticdisorders, characterized by continuation of α-amylase synthesis in the late maturation stagesof wheat grains. For most of these varieties, the phenomenon seems to be modulated by thethermal shocks (freezing), to which the wheat plant is exposed in late stages ofdevelopment [3, 4].Romanian wheat yields are generally characterized by relatively small values ofamylasic activity, often having higher Falling parameter values, higher than 350 seconds[5]. However, periodically, there are situations when the quality of crops is influenced byadverse weather conditions, especially during harvest. This leads to premature germinationof seeds and the increase of amylasic activity. A big amylasic activity of wheat is aproblem, as it leads to obtaining improper flour technological properties. Improvingsolutions are generally based on the change of dough pH, but have a limited effect, due tothe sensitivity of biochemical and rheological processes in dough to pH changes. Another92
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011line of research, which aimed to use amylasic inhibitors, has a limited applicability, due totheir interference with the human digestive amylase.2. MATERIAL AND METHODSFour wheat samples taken from the 2010 harvest were analyzed in order todetermine the amylasic activity through the Falling Index (ISO 3093:1997).For each of the four samples we analyzed the Falling Number on the full meal(milled on the LM 120 laboratory mill taken from Perten Instruments AB) and the flourtype 550 (obtained by grinding the samples on a Chopin CD1 pilot mill).The obtained flour samples were treated with successive quantities of Rowelit(preparation based on 80% sodium carbonate, produced by Mühlenchemie), citric acid andcombinations from them, in accordance with the experimental plan in Table 1.Table 1. The quantities of Rowelit and citric acid used for treatmentsSample number ROWELIT(g/100 kg)CITRIC ACID(g/100 kg)ROWELIT + CITRIC ACID(g/100 kg)I.II.III.IV.50 100 200 50 100 200The results have been interpreted using the methods of descriptive statisticalanalysis and t test (Student) for pairs of samples.25+253. RESULTS AND DISCUSSIONThe results obtained by Falling Number parameter determination, of the wheatsamples and the flour produced from them, are presented in Table 2.50+50100+10025+100Table 2. Falling Number values and the estimates of their variability forthe wheat and flour samplesSample numberWheat(s)Wheat flour(s)I. 132 158II. 153 171III. 113 125IV. 88 120Mean 121.5 143.5St. dev. 27.671 24.906C.V. (%) 17.356 18.791The studied wheat samples had low values of the Falling Number parameter, wellbelow the permissible limits of acceptability for their exploitation in specific technologicalprocesses of the milling and bakery industry (at least 180 s). However, we can see that the100+2593
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