Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes

  • An, Young-Hyun (Department of Food and Nutrition, Chonnam National University) ;
  • Gang, Dong-Oh (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • Published : 2005.10.31

Abstract

Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

Keywords

References

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