Application of transglutaminase and fermizyme for sensory quality improvement of pastry

Abstract

The objective of the model experiment was to find out the improving effect of two selected enzymes, transglutaminase (i) and fermizyme (ii), added at different concentrations of 4.5 mg and 7.5 mg/300 g flour (i) and 15 mg and 60 mg/300 g flour (ii) to the pastry dough on the quality of end products. The investigation was aimed to observe some changes of the sensory parameters (sensory profile) of pastry produced from the freezer-stored dough (-18 +/- 2 degrees C/0, 1, 7 and 14 days), namely shape (camber), odour, taste, crust colour (thickness/hardness), crumb elasticity (porosity, colour, hardness), adhesiveness to palate, etc. It has been ascertained that the sensory quality is favourably affected by the addition of the lower concentration of both enzymes: transglutaminase, 4.5 mg/300 g flour and fermizyme, 15 mg/300 g flour in comparison to the control without enzymes. The cambering ratio values and other sensory profile parameters of pastry gradually decreased during the freezer storage of dough. The best sensory evaluation of both kinds of pastry was achieved after a one-day storage of doughs.

Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads

“…In addition, crumb grain features of PTP supplemented breads showed smaller cells (À22%) and 8% thicker cell walls (Table 5). On the contrary, single addition of TGM, and particularly NMYL incorporation into bread formula significantly improved sensory and textural sample profile as stated before (Gerrard et al, 1998;Gray & Bemiller, 2003;Hozová, Kukurová, & Dodok, 2003). NMYL gave softer (+14%), smoother (+17%), more elastic (+11%) and moister (+16%) crumbs with decreased aftertaste (À100%), whereas TGM yielded highly sensory scored breads relating stronger aroma (+11%), increased sensory softness (+9%) and decreased sensory chewiness (À15%) and crumbliness (À100%) but elongated and less uniform cells and slightly harder and chewier crumbs determined instrumentally (Table 3).…”

Allergenic Properties of Roasted Peanut Allergens May Be Reduced by Peroxidase

“…Although the use of peroxidase to improve the functional properties of polysaccharides and proteins has been documented, very little is known about whether peroxidase can affect the allergenic properties of proteins. A number of studies have reported the cross-linking of proteins catalyzed by the enzyme transglutaminase (11)(12)(13)(14)(15). Such reaction by transglutaminase is reported to result in a reduction of the immunogenic and allergenic properties of proteins (15).…”

Frozen Dough and Partially Baked Bread: An Update

“…(80,81) Other additives, very useful in frozen dough, are the hydrocolloids for their water retention capacity that improves the stability during frozen storage. (28) In the conventional processes the hydrocolloids improve dough stability during proofing, (83) and impart a softening effect of the crumb extending the shelf life of the baked breads.…”