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

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

Volume: 13 Issue: 3

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

Affiliation:

• Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121. CEP: 13083-862. Campinas. Sao Paulo,Brazil

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

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.

Cite this article as:

Pourmohammadi Kiana, Bagher Hashemi Mohammad Seyed, Khaneghah Mousavi Amin*, Afshari Roya, Alami Mehran, Shahedi Mohammad and Sadeghimahoonak Alireza, Quality Assessment of Wheat Bread with Microbial Transglutaminase Supplemented with Hull-Less Barley Flour, Current Nutrition & Food Science 2017; 13 (3) . https://dx.doi.org/10.2174/1573401313666170102155812