We thank Ajinomoto Co. for providing the transglutaminase enzyme and the Michigan Agricultural Experiment Station for partial financial support of this research.
Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2453–2460, October 2003
How to Cite
BASMAN, A., KÖKSEL, H. and NG, P.K.W. (2003), Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads. Journal of Food Science, 68: 2453–2460. doi: 10.1111/j.1365-2621.2003.tb07045.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20030308 Submitted 6/2/03, Revised 8/21/03, Accepted 9/8/03.
- dough rheology;
- barley flour;
- soy flour
ABSTRACT: 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.