Author(s): Kiana Pourmohammadi, Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah*, Roya Afshari, Mehran Alami, Mohammad Shahedi and Alireza Sadeghimahoonak
Page: [182 - 191] Pages: 10
* (Excluding Mailing and Handling)
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.
Keywords: Microbial Transglutaminase (MTG), bread, hull-less barley, quality, Soy Protein Isolate (SPI), wheat.
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