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.
