In this research the effect of adding different enzymes (α and β amylases) as well as their different concentrations (0, 100, 200, 300, 400 and 500%) on rheological and qualitative properties of dough obtained from star flour, dehorned flour and whole wheat flour was evaluated. β – amylase had higher falling number than α – amylase. Flours containing 400% enzyme as well as flours containing α – amylase had the highest glutindx. Addition of different concentrations of enzymes to flours led to an increase in STABT compared with control flour. Extensograph results showed that concentrations of 200 to 500% enzymes increased MAXR. It can be attributed to better linkage of starch with gluten proteins and consequently the strength of gluten network due to amylase activity. In general extensograph results of dehorned flour were similar to whole wheat flour. These flours had higher bran than star flour and therefore dough samples obtained from them showed more similar rheological properties. α – amylase in star flour had more positive effects on extensograph results compared with β – amylase. In conclusion use of amylases is recommended for improvement of rheological properties of dough samples obtained from Iranian commercial wheat flours.
