Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough

Karin Autio, Kristiina Kruus, Antti Knaapila, Nadine Gerber, Laura Flander, Johanna Buchert

Research output: Contribution to journalArticleScientificpeer-review

59 Citations (Scopus)

Abstract

The effects of TGase in dough after 15, 30, 45, and 60 min of resting time after mixing were studied with a Kieffer test. The resistance to stretching of control dough did not change greatly during the 60 min time period after mixing. In dough, TGase decreased extensibility and increased resistance to stretching and this change was already observed after the first 15 min (first measurement). The higher the enzyme dosage was, the higher the magnitude of the rheological change was. All of the doughs that contained TGase 3.8 or 5.7 nkat/g flour had a higher resistance to stretching and lower extensibility than control dough 15 min after mixing. Resistance to stretching clearly increased at a dosage of 5.7 nkat/g flour during the 15−60 min period after mixing. Extensibility increased in the control dough and in the doughs with a low enzyme dosage almost at the same rate. The evolution of air bubbles during proofing was determined with bright field microscopy and image analysis. In the presence of 5.7 nkat/g TGase, the fermented dough contained more of the smallest and less large air bubbles in comparison to the control dough. The effect of TGase and water content on the specific volume of the conventional and organic wheat bread was studied. Water did not have a significant effect on the specific volume of bread. TGase increased the specific volume of breads baked from organic flour only, when additional water (+10% of farinogram absorption) and a small enzyme dosage were used. Microstructural characterization showed that bread baked without TGase from conventional flour had a stronger protein network than that baked from organic flour. TGase improved the formation of protein network in breads baked from either normal or organic flour but at higher dosage caused uneven distribution.
Original languageEnglish
Pages (from-to)1039 - 1045
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number4
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Fingerprint

Transglutaminases
wheat protein
protein-glutamine gamma-glutamyltransferase
Flour
crosslinking
dough
Bread
Triticum
Stretching
Density (specific gravity)
kinetics
Kinetics
flour
breads
Proteins
Enzymes
extensibility
Water
dosage
Air

Keywords

  • Wheat
  • gluten
  • transglutaminase
  • rheology
  • microstructure
  • image analysis

Cite this

Autio, Karin ; Kruus, Kristiina ; Knaapila, Antti ; Gerber, Nadine ; Flander, Laura ; Buchert, Johanna. / Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough. In: Journal of Agricultural and Food Chemistry. 2005 ; Vol. 53, No. 4. pp. 1039 - 1045.
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abstract = "The effects of TGase in dough after 15, 30, 45, and 60 min of resting time after mixing were studied with a Kieffer test. The resistance to stretching of control dough did not change greatly during the 60 min time period after mixing. In dough, TGase decreased extensibility and increased resistance to stretching and this change was already observed after the first 15 min (first measurement). The higher the enzyme dosage was, the higher the magnitude of the rheological change was. All of the doughs that contained TGase 3.8 or 5.7 nkat/g flour had a higher resistance to stretching and lower extensibility than control dough 15 min after mixing. Resistance to stretching clearly increased at a dosage of 5.7 nkat/g flour during the 15−60 min period after mixing. Extensibility increased in the control dough and in the doughs with a low enzyme dosage almost at the same rate. The evolution of air bubbles during proofing was determined with bright field microscopy and image analysis. In the presence of 5.7 nkat/g TGase, the fermented dough contained more of the smallest and less large air bubbles in comparison to the control dough. The effect of TGase and water content on the specific volume of the conventional and organic wheat bread was studied. Water did not have a significant effect on the specific volume of bread. TGase increased the specific volume of breads baked from organic flour only, when additional water (+10{\%} of farinogram absorption) and a small enzyme dosage were used. Microstructural characterization showed that bread baked without TGase from conventional flour had a stronger protein network than that baked from organic flour. TGase improved the formation of protein network in breads baked from either normal or organic flour but at higher dosage caused uneven distribution.",
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Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough. / Autio, Karin; Kruus, Kristiina; Knaapila, Antti; Gerber, Nadine; Flander, Laura; Buchert, Johanna.

In: Journal of Agricultural and Food Chemistry, Vol. 53, No. 4, 2005, p. 1039 - 1045.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough

AU - Autio, Karin

AU - Kruus, Kristiina

AU - Knaapila, Antti

AU - Gerber, Nadine

AU - Flander, Laura

AU - Buchert, Johanna

PY - 2005

Y1 - 2005

N2 - The effects of TGase in dough after 15, 30, 45, and 60 min of resting time after mixing were studied with a Kieffer test. The resistance to stretching of control dough did not change greatly during the 60 min time period after mixing. In dough, TGase decreased extensibility and increased resistance to stretching and this change was already observed after the first 15 min (first measurement). The higher the enzyme dosage was, the higher the magnitude of the rheological change was. All of the doughs that contained TGase 3.8 or 5.7 nkat/g flour had a higher resistance to stretching and lower extensibility than control dough 15 min after mixing. Resistance to stretching clearly increased at a dosage of 5.7 nkat/g flour during the 15−60 min period after mixing. Extensibility increased in the control dough and in the doughs with a low enzyme dosage almost at the same rate. The evolution of air bubbles during proofing was determined with bright field microscopy and image analysis. In the presence of 5.7 nkat/g TGase, the fermented dough contained more of the smallest and less large air bubbles in comparison to the control dough. The effect of TGase and water content on the specific volume of the conventional and organic wheat bread was studied. Water did not have a significant effect on the specific volume of bread. TGase increased the specific volume of breads baked from organic flour only, when additional water (+10% of farinogram absorption) and a small enzyme dosage were used. Microstructural characterization showed that bread baked without TGase from conventional flour had a stronger protein network than that baked from organic flour. TGase improved the formation of protein network in breads baked from either normal or organic flour but at higher dosage caused uneven distribution.

AB - The effects of TGase in dough after 15, 30, 45, and 60 min of resting time after mixing were studied with a Kieffer test. The resistance to stretching of control dough did not change greatly during the 60 min time period after mixing. In dough, TGase decreased extensibility and increased resistance to stretching and this change was already observed after the first 15 min (first measurement). The higher the enzyme dosage was, the higher the magnitude of the rheological change was. All of the doughs that contained TGase 3.8 or 5.7 nkat/g flour had a higher resistance to stretching and lower extensibility than control dough 15 min after mixing. Resistance to stretching clearly increased at a dosage of 5.7 nkat/g flour during the 15−60 min period after mixing. Extensibility increased in the control dough and in the doughs with a low enzyme dosage almost at the same rate. The evolution of air bubbles during proofing was determined with bright field microscopy and image analysis. In the presence of 5.7 nkat/g TGase, the fermented dough contained more of the smallest and less large air bubbles in comparison to the control dough. The effect of TGase and water content on the specific volume of the conventional and organic wheat bread was studied. Water did not have a significant effect on the specific volume of bread. TGase increased the specific volume of breads baked from organic flour only, when additional water (+10% of farinogram absorption) and a small enzyme dosage were used. Microstructural characterization showed that bread baked without TGase from conventional flour had a stronger protein network than that baked from organic flour. TGase improved the formation of protein network in breads baked from either normal or organic flour but at higher dosage caused uneven distribution.

KW - Wheat

KW - gluten

KW - transglutaminase

KW - rheology

KW - microstructure

KW - image analysis

U2 - 10.1021/jf0485032

DO - 10.1021/jf0485032

M3 - Article

VL - 53

SP - 1039

EP - 1045

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 4

ER -