Background: In the current study, the impact of MTG incorporation (0, 0.5%, 1%,
1.5% and 2%; W/W) into wheat flour supplemented with 20, 35 and 50% of hull-less barley flour
on quality parameters of produced bread were investigated. Soy Protein Isolate (SPI) was used at a
level of 3% (w/w) in order to increase the level of lysyl residues as well as extend the crosslinking
of protein matrix.
Material and Methods: Prepared bread was evaluated in terms of loaf volume, color characteristics
and firmness during baking.
Results: The addition of MTG on wheat proteins significantly decreased the loaf volume and extensibility
of samples while the resistance and lightness of samples were increased. Incorporation
of MTG at 0.5% would decrease the degree of softening and mixing tolerance index of flours.
Conclusion: The formulation of hull-less barley bread quality could be improved by incorporation