Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time of the bread. In the present study, the effect of transglutaminase enzyme on physicochemical and rheological properties of 18% wheat flour was examined as well as polymerization was achieved at the optimum mixing time. The use of transglutaminase (TG) has grown in popularity as they promote specific cross-linking between residues of glutamine and lysine in proteins and significantly increased the dough water absorption compared to the control sample. The results of bread staling evaluation by an instrumental or by instron method showed that the required amount of compression of bread was significantly lower than other treatments during the third and fifth days (p < 0.01). The results of the evaluation of gluten includes the use of heating and shear forces, which may impact gluten dough-forming ability, showed that the factors of form and shape, characteristics of the surface of bread, porosity, and bread score (qualitative number) were significantly higher than other treatments. Thus, increased understanding of the interplay of gluten functional and the impact of the TG origin in gluten dough functional properties is highly applicable in food industry.