Kiana Pourmohammadi, Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah*, Roya Afshari, Mehran Alami, Mohammad Shahedi and Alireza Sadeghimahoonak Pages 182 - 191 ( 10 )
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.
Microbial Transglutaminase (MTG), bread, hull-less barley, quality, Soy Protein Isolate (SPI), wheat.
Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, 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, School of Applied Sciences, RMIT University, Melbourne, VIC 3001, Department of Food Science and Technology, Gorgan University of Agriculture, Gorgan, Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Department of Food Science and Technology, Gorgan University of Agriculture, Gorgan