Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

Abstract

The objective of the present study was to investigate the effects of increasing levels of transglutaminase (TG) on rheological and baking properties of Roane (soft red winter wheat) and Sharpshooter (hard red spring wheat) flours. The TG enzyme was added at six different levels (0, 0.1, 0.25, 0.5, 1.0, 1.5% w/w). A farinograph and a texture analyzer with an SMS/Kieffer rig were used to examine the mixing properties and extensibility of the flour doughs, respectively. Results from farinography showed decreasing flour-water absorption with increasing TG levels. Dough development time and stability values initially increased with increasing levels of TG, but decreased at higher TG levels. Extensibility values decreased and Rmax values increased significantly with increasing TG levels. Low levels of TG had improving effects on bread quality (crust and crumb characteristics), while higher levels (1 and 1.5%) had detrimental effects. The improving effect of TG at lower addition levels was more evident for the soft wheat cultivar, Roane. Overall results indicated that TG, even at very low levels, could be successfully incorporated in the dough formulation to improve breadmaking quality.

Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough

“…Several studies had a similar result that an optimum level of TG exists, beyond that level, addition of TG has a detrimental effect on specific volume (Basman, Köksel, & Ng, 2002;Caballero et al, 2005;Huang, Yuan, et al, 2008). Also positive effect of TG was greater to weak flour than strong flour (Basman et al, 2002;Caballero et al, 2005). This might explain the significant negative effect of TG on specific volume of the fresh bread.…”

“…Hardness of bread is partially related to the specific volume of bread, larger the specific volume, softer the bread (Basman et al, 2002). Reverse effect of TG was observed as TG increased in fresh dough, specific volume decreased and hardness increased and vice versa for the frozen dough bread.…”

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

“…TGM effects were suitable when added to low extraction rate flours (increased cohesiveness by 11%, volume, aroma intensity by 31%, typical taste and crumb to cell ratio by 25% and decreased cell number by 17%) and mainly adverse (decreased volume, typical taste by 13% and crumb to cell ratio by 20% and increased crumb hardness by 28%, chewiness by 24% and cell number by 10%) when incorporated to high extraction rate flours (Tables 4 and 5). It has been described that enzyme effects were mostly stressed when low grade wheat flours (Martínez-Anaya et al, 1999) and/or soft wheat cultivars (Basman, Kö ksel, & Ng, 2002) were used, but no results on the enzyme effects on flours differing in extraction rate have been found in the literature. Higher enzyme performance in white flours could be attributed to a better enzyme accessibility in the absence of coarse bran particles.…”

Optimization of Additive Combination for Improved Soy–Wheat Bread Quality

“…TG has been confirmed to effectively modify soy proteins, inducing their aggregation and changing some selected properties, such as emulsifying activities, hydration ability, thermal and texture properties, and gel-or film-forming ability (Babiker 2000). Basman et al (2002) stated that TG can polymerize proteins from one or more sources through the formation of intermolecular crosslinks and that soy proteins were the best substrates of TG whereas barley and wheat proteins were similar in reactivity. Based on these findings, this enzymatic crosslinking has also been applied to improve the properties of combined soy-wheat proteins.…”