Determination of the optimum mixture of transglutaminase, l-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology

Abstract

The optimum levels of transglutaminase (TGase), l-ascorbic acid (l-AA), and xylanase (Xyl) were determined using response surface methodology to improve quality and consumer acceptability of bread made with wheat flour. A Box-Behnken design with three independent variables (TGase, l-AA, and Xyl) and three levels was used to develop models for the different responses (peak time, mixing tolerance, extensibility, resistance, specific volume, hardness, and consumer acceptability). Overall, l-AA and Xyl improved dough and bread properties, whereas the addition of TGase positively affected to texture and overall acceptability by consumer test. The optimal formulation for dough and bread properties and consumer acceptability were identified and the optimal value was 0.36 g/100 g TGase, 0.026 g/100 g Xyl, and 0.005 g/100 g l-AA. The results demonstrate that the addition of optimum amounts of TGase, Xyl, and l-AA improves the baking quality of the flour by enhancing dough properties and increase the consumer acceptability of the bread.

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

“…Interestingly, in a study evaluating combinations of transglutaminase, xylanase, and ascorbic acid in wheat breads, higher levels of transglutaminase resulted in better sensory scores, despite lowering bread volume and increasing bread hardness (Kim & Kim, 2016). Those authors used a principal component analysis, which suggested that their results may have been related to an inverse relationship between bread volume and bread moisture content, since dough water levels were kept constant for all enzyme treatments.…”

Effects of ozone treatment on physicochemical properties of Korean wheat flour

“…Wheat starch is the primary component of wheat endosperm and is known to influence the structure by providing a rigid network in baked products during gelatinization (5). The content of protein in wheat flour is different, depending on the types of baked products such as snacks, noodles, and breads, and it can be used as an indicator of wheat quality, especially in yeast-leavened products (6). Thus, starch and protein in flour have a major impact on wheat quality and its final products.…”