Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology

Abstract

Article Highlights• Dough and bread quality of substandard flour can be improved by using TG and L-AA • RSM was applied in the analysis of the individual and interactive effect of TG and L-AA • TG has more linear effect in the fermentation process, on the crumb quality than L-AA • L-AA has a much greater effect on the specific volume of bread than TG • Desirability function defines optimum dose of TG and L-AA for sample of flour substandard quality AbstractOver the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and transglutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from substandard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.Keywords: substandard quality flour, transglutaminase, L-ascorbic acid, optimization.Over the past decade, an appreciable stagnation of quality and yield of mercantile wheat at the global, regional and local levels has occurred [1][2][3][4]. This phenomenon is the consequence of more

The optimized production, purification, characterization, and application in the bread making industry of three acid‐stable alpha‐amylases isoforms from a new isolated Bacillus subtilis strain US586

“…The 0.04 U/g of flour Amy586 supplemented dough had a less significant effect. Various studies (Kaya & Sahin, ; Simurina et al, ) reported that the W value for standard quality wheat ranges from 160 to 200 × 10 −4 J. This result further demonstrated the positive effect of Amy586 supplementation, improving rheological dough properties.…”

Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads

“…Due to its positive effects on dough properties, ascorbic acid (AsA) has been used as a flour improver for a long time. Ascorbic acid is a very popular and widely used flour improver in bread products to incentives oxidizing process (Joye, Lagrain & Delcour, 2009;Šimurina et al, 2014). The addition of ascorbic acid (AsA) has a well-studied strengthening effect on dough that leads to a higher rising of the dough (Koehler, 2003).…”

“…It is typically used in doses of 50-70 mg/kg flour (Wieser, 2003), but wider ranges of 10-200 mg/kg are also proposed (Selomulyo & Zhou, 2007;Šimurina, Filipčev, Jovanov, Ikonić & Simović-Šoronja, 2013). Nevertheless, as for most dough con-ditioners, its effect is not only dose-dependent but dependent on the initial quality of flour and the type of bread-making method (Pečivová, Pavlínek & Hrabê, 2011;Šimurina et al, 2014).…”

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

“…L-Ascorbic acid (L-AA), one of the most widely used flour improvers, increases dough strength and improves bread volume and crumb structure (4). The L-AA enhances the rheological properties of dough is primarily via its electron-donating capacity and the formation of reactive products such as O 2 − (5).…”

“…Xylanase hydrolyzes arabinoxylans that interfere with the formation of a gluten network (10). Combinations of chemical oxidizing agents and crosslinking enzymes have frequently been used to improve the quality of flour and the end product (4,(11)(12)(13). Simurina et al investigated the effect of a combination of TGase and L-AA on substandard quality wheat flour and observed an improvement in dough properties as well as the quality of bread prepared from substandard wheat flour compared to dough and bread without these additives.…”