Quality Assessment of Wheat Bread with Microbial Transglutaminase Supplemented with Hull-Less Barley Flour

Author(s): Kiana Pourmohammadi, Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah*, Roya Afshari, Mehran Alami, Mohammad Shahedi, Alireza Sadeghimahoonak

Journal Name: Current Nutrition & Food Science

Volume 13 , Issue 3 , 2017

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Graphical Abstract:


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 of MTG.

Keywords: Microbial Transglutaminase (MTG), bread, hull-less barley, quality, Soy Protein Isolate (SPI), wheat.

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Article Details

Year: 2017
Published on: 20 June, 2017
Page: [182 - 191]
Pages: 10
DOI: 10.2174/1573401313666170102155812
Price: $65

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