Physicochemical properties of wheat flour dough modified by microbial transglutaminase
Journal
Journal of Food Science
Journal Volume
67
Journal Volume
67
Journal Issue
2
Journal Issue
2
Pages
750-755
Start Page
750
End Page
755
ISSN
00221147
Date Issued
2002
Author(s)
Tseng, C.-S.
Abstract
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 (Rmax) 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.
Subjects
Flour dough
SDS-PAGE
Stickiness
Transglutaminase
Viscoelasticity
SDGs
Publisher
Institute of Food Technologists
Type
journal article