Open AccessThe effect of transglutaminase on gluten-free soy bread baked using ohmic heating
Author(s) -
Jenri Parlinggoman Hutasoit,
Aji Sutrisno,
Erni Sofia Murtini,
Anang Lastriyanto
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/924/1/012041
Subject(s) - joule heating , materials science , electrical resistivity and conductivity , food science , gluten free , texture (cosmology) , tissue transglutaminase , porosity , volume (thermodynamics) , ohmic contact , composite material , moisture , gluten , wheat flour , chemistry , thermodynamics , layer (electronics) , enzyme , electrical engineering , biochemistry , image (mathematics) , physics , artificial intelligence , computer science , engineering
This study aims to compare the quality of gluten-free bread made from black soybean flour using and without transglutaminase (TGase) baked using ohmic heating technology. Parameters of bread quality observed were specific volume, moisture content, texture profile analysis, porosity, and color. To understand the changes in the ohmic heating process parameters during baking, an evaluation of temperature, electrical conductivity, current intensity, electrical power parameters was carried out. To analyze the data, the independent sample t-test method was used. The results obtained indicate that the addition of TGase affects the characteristics of the bread and process parameters during baking with ohmic heating. Bread with the addition of TGase has an increase in volume, texture, moisture content, and porosity of the bread that is better than without the addition of TGase. Based on the parameter process, the rate of increase in temperature, electrical conductivity, current, and power intensity is highly affected by the addition TGase. Electrical conductivity increases linearly with increasing temperature.