Premium
Physicochemical Properties of Wheat Flour Dough Modified by Microbial Transglutaminase
Author(s) -
Tseng C.S.,
Lai H.M.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10671.x
Subject(s) - food science , tissue transglutaminase , gluten , wheat flour , chemistry , biochemistry , enzyme
In this study, microbial transglutaminase (MTGase) was employed to modify viscoelasticity of wheat flour dough. Three flours, namely In‐, Mid‐, and Out‐flour derived from different parts of wheat kernel, were used. When adding 16 ppm MTGase, the maximum resistance to extension (R max ) of In‐(58%), Mid‐(56%), and Out‐flour(52%) doughs, prepared at specific water levels indicated in parentheses, is increased by 51%, 35%, and 77%, respectively. The extensibility (E) of these 3 doughs is reduced by 16%, 11%, and 6%; the stickiness is also lowered by 12%, 5%, and 22%, respectively. SDS‐PAGE analysis indicates that crosslinks occur within wheat gluten of MTGase‐treated dough.