Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes

Abstract

ABSTRACT:The objective of this study was to analyze the individual and synergistic effects of three enzyme preparations (transglutaminase, lipase and xylanase) on the viscoelastic properties of wheat dough made from flour of substandard quality. A response surface methodology using Box-Behnken experimental design was used to evaluate the effects on the dynamic and creep-recovery parameters of dough. The results confirmed that the strengthening effect were observed by transglutaminase and lipase addition. The storage modulus increased with transglutaminase and lipase addition applied in doses of 15 mg/kg to 30 mg/kg, whilst xylanase (applied in doses of 25-50 mg/kg) had no significant effect on dough storage modulus (G'). Significant interaction effects of transglutaminase and xylanase (P 0.1) increased the values of zero shear viscosity ( 0 ). The optimal levels of the tested enzymes were determined by the desirability function approach. It was found that the combined effect of 30.0 mg/kg of transglutaminase, 28.1 mg/kg of lipase and 38.6 mg/kg of xylanase achieved a positive synergistic effect on wheat dough viscoelasticity made from flour of substandard quality.

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

“…The impact of TG on the dough behaviour observed in creep-recovery tests is thus fully in line with the observations from oscillatory tests (see above). Other studies on the creep-recovery behaviour of TG-supplemented dough have yielded comparable results (Bauer et al 2003b;Šimurina et al 2014). …”