engleski

Improvement of baking characteristics by transglutaminase addition

Transglutaminase (TG) has been successfully used in food systems to promote protein cross-linking. The aim of this paper was to investigate the effects of microbial TG on whole meal wheat dough and bread quality parameters in case of salt reduction. Gluten cross-linking was done by microbial transglutaminase preparation Activa WM. Control sample was baked without TG (salt content 1.8 g/100 g flour). TG concentration varied from 0.10 g/100g flour to 0.30 g /100 g flour and salt from 1.20 g/100 g flour to 1.8 g/100 g flour. The effect of TG was evaluated by dough rheological tests and bread physical tests, texture profile analysis and sensory analysis. TG addition had a negative impact on dough consistency, softening and extensibility, but improved resistance to extension. Concentrations of TG higher than 0.12 g/100 g flour caused a decrease in specific volume and an increase of crumb hardness, gumminess and chewiness. Salt reduction had a negative influence on bread volume, shape and flavour, but positively effected crumb hardness, gumminess and chewiness.

transglutaminase; texture; whole meal wheat flour bread; salt reduction

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