Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

Marjatta Salmenkallio-Marttila (Corresponding Author), Katariina Roininen, Karin Autio, Liisa Lähteenmäki

Research output: Contribution to journalArticleScientificpeer-review

32 Citations (Scopus)

Abstract

Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules protein and starch correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.
Original languageEnglish
Pages (from-to)138-150
JournalAgricultural and Food Science
Volume13
DOIs
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

Fingerprint

Transglutaminases
Glutens
protein-glutamine gamma-glutamyltransferase
Bread
gluten
breads
microstructure
oats
sensory properties
texture
Starch
starch
sensory evaluation
Water
Proteins
oat flour
whole grain flour
Avena
proteins
water distribution

Keywords

  • baking
  • oat bread
  • microstructure
  • gluten
  • transglutaminase
  • descriptive sensory analysis

Cite this

Salmenkallio-Marttila, Marjatta ; Roininen, Katariina ; Autio, Karin ; Lähteenmäki, Liisa. / Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread. In: Agricultural and Food Science. 2004 ; Vol. 13. pp. 138-150.
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Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread. / Salmenkallio-Marttila, Marjatta (Corresponding Author); Roininen, Katariina; Autio, Karin; Lähteenmäki, Liisa.

In: Agricultural and Food Science, Vol. 13, 2004, p. 138-150.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

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AU - Lähteenmäki, Liisa

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AB - Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules protein and starch correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.

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KW - descriptive sensory analysis

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