jzs-10682

Effect of Trans Glutaminase and Glucose Oxidase Addition on Rheological and Baking Characteristics of Wheat and Oat composite flour 

Sayran Sardar 1 &  Mohammed Wajeeh Zainulabideen 2

1 Crop Science Department. College of Agricultural Science. University of Sulaimani. Sulaimani-Iraq

2 Food Science Department. College of Agricultural Science. University of Sulaimani. Sulaimani-Iraq


Abstract

The effect of Transglutaminase (TGase) and Glucose oxidase (GOase) on white, wheat, oat and their composite flours were studied. The chemical content significantly differed among the treatments, especially protein percentages which was ranged between 9.58±0.52 for white flour and 12.67±0.10 for Aras flour. Substitution 30% of white and Aras flours by oat flour caused increasing of all Amylograph parameters while addition of TGase and GOase highly decreased the breakdown of viscosity during stability of paste heating. In the same manner addition, the both enzymes increased Farinograph water absorption and somewhat stability time. However, the effect of two enzymes on the other Farinograph parameters depended on the quality of the studied flour. Addition of TGase and GOase, in general, improved loaf specific volume and volume to protein, in addition to their improving to loaf curst color and crust uniformity. This study                     was carried out at University of Sulaimani / Faculty of Agricultural Sciences –Food Science department, to study the effect of transglutaminase (TGase) and Glucose oxidase (GOase) on dough rheology and baking test of wheat (Triticum aestivum L., type; Aras cultivar) and Oat (Avena sativa L.) and then the results were compared with studied wheat white flours.

  Key Words:  


 References:

[1] Murdia, L. K.; Wadhwani, R.; Wadhawan, N.; Bajpai, P. and Shekhawat, S. "Maize Utilization in India: An Overview", American Journal of Food and Nutrition, Vol.(4), No.6, pp. 169-176. (2016).

[2] Bhatt, S. M. and Gupta, R. K "Bread (composite flour) formulation and study of its nutritive,  phytochemical and functional properties", Journal of Pharmacognosy and Phytochemistry, Vol.(4), No.2, pp. 254-268. (2015).

[3] Rasane, P.; Jha, A.; Sabikhi, L.; Kumar, A. and Unnikrishnan, V. S. " Nutritional advantages of oats and opportunities for its processing as value added foods - a review", Journal of Food Sci. Technol., Vol.(52), No.2, pp. 662–675. (2013).

[4] Wang, X., Yuefei, D. P., Lian, T. J. "Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism", Journal of Food Science and Technology, Vol.(55), No.1, pp.389–398. (2018).

 [5] AACC.‘‘ Approved methods of the American Association of Cereal Chemists’’: 10th Ed. AACC International: St. Paul, MN. (2000).

[6] AACC. ‘‘For Measurement of Volume by Rapeseed Displacement, Approved Methods of the American Association of Cereal Chemistry’’: Am. Assoc. Cereal Chem. Inc., St. Paul, Minnesota. Method No. method 10-05. 01. (2000).

[7] Statistical analysis, ‘‘SAS Institute Inc. and World Programming Limited’’: (England and Wales High Court (Chancery Division). (2010). 

[8] Samuel, T. and Ugwuanyi, J. O. "Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria", International Journal of Food Science, Hindawi Publishing Corporation Volume 2014, Article ID 218959, 10 pages http://dx.doi.org/10.1155/2014/218959. (2014).

 [9] Dhanda, R. K. ‘‘Fatty Acid Composition in Diverse Oat Germplasm’’: MSc. thesis Submitted to the College of Graduate Studies and Research Department of Plant Sciences University of Saskatchewan, Saskatoon, Saskatchewan Canada. (2011).

[10] Liu, Y. ‘‘Beta-glucan effects on pasting properties and potential health benefits of flours from different oat lines’’ :Graduate Theses and Dissertations. Paper 11303. Iowa State University. (2010).

 [11] Brunner, B. R; Freed, R. D. "Oat grain β-glucan content as affected by nitrogen level, location, and year", Crop Sci. Vol.(34), pp. 473-476. (1994).

[12] Choi, I.; Han, O.;  Chun, J.; Kang, C.;  Kim, K.; Kim, Y.; Cheong, Y.; Park, T.; Choi, J. and Kim, K. "Hydration and Pasting Properties of Oat (Avena sativa) Flour Prev Nutr" , Food Sci. Vol.(17), No.1, pp. 87–91.( 2012).

[13] Hemdane, S.; Jacobs, P. J.; Dornez, E.; Verspreet, J.; Delcour, J. A. and Courtin, C. M. "Wheat (Triticum aestivum L.) Bran in Bread Making", A Critical Review. Comprehensive Reviews in food science and food safety, Vol.(15), No.1, pp.28-42. (2016).

[14] Kucerova, J.; Sottnikova, V. and Nedomova, S. "Influence of Dietary Fiber Addition on the Rheological and Sensory Properties of Dough and Bakery Products", Czech J. Food Sci. Vol.(31), No.4, pp. 340–346. (2013).

[15] Salehifar, M.  and Shahedi, M. "Effects of Oat Flour on Dough Rheology, Texture and Organoleptic Properties of Taftoon Bread", J. Agric. Sci. Technol. Vol.(9), pp. 227-234. (2007).

[16] Golfar, N., Shahedi, M. and Esmaiili, M. ‘‘Enrichment of bread by adding oat flour and using transglutaminase enzyme’’: (2011).

[17] Monsalve _ Gonzalez, A. and Pomeranz, Y. "Effect of Spring and Water Growth Habitat on Compositional, Milling, and Baking Characteristics of Winter Wheat", Cereal Chem., Vol.(7), No.3, pp.                  354-359. (1993).

[18] Abou - Raya, M. A.; Rabiae, M. M. ; El – Shazly,  A. S. and El– Fadaly, E. S. "Effect of Adding Barley and Oat Flour on The Rheological Properties of Bread Dough", J. Food and Dairy Sci., Mansoura Univ., Vol.(5), No.8, pp. 641 – 652. (2014).

 [19] Soulaka,  A.B., and  Ilia, E. B. "Effect of Transglutaminase On Gassing Power And Specific Loaf Volume In Wheat-Barley Flour Blends Baking Quality", International Journal of Advances in Science Engineering And Technology. Vol.(4), pp. 58-61. (2015).  

[20] Ngemakwe, P. H. N. ‘‘Effect of transglutaminase and cyclodextrinase on the rheological and shelf-life characteristics of oat bread : ’’Thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology. Department of Food Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology. (2014).