Effect of brine solution as a wheat conditioner, on lipase, amylase, and lipoxygenase activities in flour and its corresponding dough rheological properties

Wheat conditioning plays a key role on the final quality of flour and consequently it dough and bread. Three levels of brine solution (0.5, 1, and 1.5%) were added to wheat and the grains were conditioned for 24 hr at room temperature. Results suggested that lipase activity was decreased significantly in proportion to salt content of the brine, which may have a positive impact on dough quality. Salt had a significant negative effect (p  < .05) on amylase activity. A significant increase was evidenced for lipoxygenase activity in all salt percentages. Use of brine solution, while leading to reduced water absorption and degree of dough softening, increases dough development time and dough resistance to extension. The ratio of dough resistance to extension to extensibility increased along with energy during fermentation. The changes indicated that conditioning of wheat by brine solution may improve flour strength and dough ability to keep the gases produced during fermentation.