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Improvement of baking characteristics by transglutaminase addition


Benković, Maja; Novotni, Dubravka; Tušak, Dubravka; Krpan, Marina; Bauman, Ingrid; Ćurić, Duška
Improvement of baking characteristics by transglutaminase addition // 5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Ž. (ur.).
Osijek: University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, 2010. str. 340-346 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Improvement of baking characteristics by transglutaminase addition

Autori
Benković, Maja ; Novotni, Dubravka ; Tušak, Dubravka ; Krpan, Marina ; Bauman, Ingrid ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Ž. - Osijek : University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, 2010, 340-346

ISBN
978-953-7005-21-4

Skup
International Congress Flour - Bread (5 ; 2009)

Mjesto i datum
Opatija, Hrvatska, 21.-23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Transglutaminase; texture; whole meal wheat flour bread; salt reduction

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0581846-2810 - Karakterizacija i određivanje stupnja izmiješanosti praškastih materijala (Ingrid Bauman, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb