ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10671.x
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