Premium
Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads
Author(s) -
BASMAN A.,
KÖKSEL H.,
NG P.K.W.
Publication year - 2003
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.1365-2621.2003.tb07045.x
Subject(s) - farinograph , food science , wheat flour , soy flour , absorption of water , tissue transglutaminase , chemistry , soy protein , materials science , biochemistry , enzyme , composite material
This study investigated the possibility of incorporating barley or soy flour into wheat flour using transglutaminase (TG)‐catalyzed cross‐linking, without deterioration in bread quality. A Farinograph and texture analyzer were used to examine mixing properties and extensibility of doughs, respectively. Addition of increasing levels of barley/soy flour (with and without TG) increased Farinograph water absorption in the soft and hard wheat cultivars studied. Dough resistance increased and extensibility decreased with TG treatment. TG showed great promise in processing of bread supplemented with barley flour, even at a very low level (0.25%, wt/ wt), but did not notably improve the quality of soy flour‐supplemented breads.