Microbial Transglutaminase Application in Wheat Bread Industry: A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Neda M. Meybodi ◽  
Leila Mirmoghtadaie ◽  
Zhaleh Sheidaei ◽  
Masoumeh Arab ◽  
Sarah S. Nasab ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Protein Quality ◽  
Proteolytic Enzymes ◽  
Amino Acid Content ◽  
Microbial Transglutaminase ◽  
Ease Of Use ◽  
Wheat Bread ◽  
Gluten Protein ◽  
Bread Making

: Bread as the main foodstuff all over the world is generally based on wheat flour due to its unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based on its amino acids composition and bonding (covalent and noncovalent). Gluten protein quality is considered to be weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks as the main factor in determining the integrity of gluten network is also interrupted by activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity, ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient option, considering its ability to introduce new crosslinks. This new crosslink formation can either improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in gluten free bread. The aim of this article is to review the application of microbial transglutaminase enzyme as an improving agent in wheat bread industry.

scholarly journals The effect of dietary protein on reproduction in the mare. VI. Serum progestagen concentrations during pregnancy

1998 ◽  
Vol 69 (4) ◽  
Author(s):  
F.E. Van Niekerk ◽  
C.H. Van Niekerk
Keyword(s):  
Dietary Protein ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Protein Supplementation ◽  
The Other ◽  
Protein Diet ◽  
Sharp Decline ◽  
High Quality Protein ◽  
Essential Amino Acid Content

Sixty-four Thoroughbred and Anglo-Arab mares aged 6-12 years were used, of which 40 were non-lactating and 24 lactating. Foals from these 24 mares were weaned at the age of 6 months. Non-lactating and lactating mares were divided into 4 dietary groups each. The total daily protein intake and the protein quality (essential amino-acid content) differed in the 4 groups of non-lactating and 4 groups of lactating mares. The mares were covered and the effect of the quantity and quality of dietary protein on serum progestagen concentrations during pregnancy was studied. A sharp decline in serum progestagen concentrations was recorded in all dietary groups from Days 18 to 40 of pregnancy, with some individual mares reaching values of less than 4 ng/mℓ. Serum progestagen concentrations recorded in some of the non-lactating mares on the low-quality protein diet increased to higher values (p<0.05) than those of mares in the other 3 dietary groups at 35-140 days of pregnancy. A similar trend was observed for the lactating mares on a low-quality protein diet at 30-84 days of pregnancy. No such trends were observed in any of the other dietary groups. High-quality protein supplementation increased serum progestagen concentrations during the 1st 30 days of pregnancy. Lactation depressed serum progestagen concentrations until after the foals were weaned.

Amino Acid Content and In Vitro Protein Quality of Different Corn Varieties

1985 ◽  
pp. 421-437
Author(s):  
Samy Fangus Sharobeem ◽  
Radomir Lásztity ◽  
Máté Hidvégi ◽  
András Salgó ◽  
Livia Simon-Sarkadi
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Vitro Protein

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

scholarly journals Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Mariela C. Bustos ◽  
María Isabel Ramos ◽  
Gabriela T. Pérez ◽  
Alberto E. León
Keyword(s):  
Wheat Flour ◽  
Network Formation ◽  
Protein Quality ◽  
Pasting Properties ◽  
Content Increase ◽  
Substitution Level ◽  
Cooking Properties ◽  
L1 And L2 ◽  
Wheat Flours

Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta made with wheat and kañawa blends. The effect of the substitution level of wheat by kañawa flour on pasta quality was evaluated taking into account the influence of kañawa composition on starch behavior and gluten network formation. Proximal composition, thermal behavior, and pasting properties of kañawa and wheat flours were determined. Pasta was made from wheat flour (control) replacing 10, 20, and 30% of wheat by kañawa flour from L1 and L2 ecotypes. Water absorption and cooking loss were increased showing the deleterious effect of kañawa flour on pasta quality, but the L1 ecotype showed better performance in cooking properties. Kañawa pasta firmness and chewiness decreased with the kañawa content increase; however, the L1 ecotype did not modify the firmness when 10 and 20% were included in pasta. Both kañawa flours improved the nutritional quality of pasta, increasing the dietary fiber content and protein quality.

scholarly journals Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Udeme Joshua Josiah Ijah ◽  
Helen Shnada Auta ◽  
Mercy Oluwayemisi Aduloju ◽  
Sesan Abiodun Aransiola
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Irish Potato ◽  
Potato Flour ◽  
Bread Making ◽  
Nutritional Qualities ◽  
Sweet Potato Flour ◽  
Reduced Rate ◽  
Flour Blends

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour

2016 ◽  
Vol 7 (10) ◽  
pp. 4323-4331 ◽  
Author(s):  
Slađana Žilić ◽  
Marijana Janković ◽  
Miroljub Barać ◽  
Mirjana Pešić ◽  
Aleksandra Konić-Ristić ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Enzyme Activities ◽  
Wheat Grain ◽  
Bread Making ◽  
Functional Consequences

The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard.

scholarly journals STUDY OF THE INFLUENCE OF NATIVE AND GERMINATED PUMPKIN AND WATERMELON SEEDS ON THE QUALITY OF DOUGH AND BREAD

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
O. Gumenuk ◽  
Z. Zamay ◽  
S. Cibula ◽  
O. Hrebtan ◽  
R. Volkova
Keyword(s):  
Wheat Flour ◽  
Phosphorus Content ◽  
Reference Sample ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Pumpkin Seeds ◽  
Germinated Seeds

The paper examines the effect of native and germinated pumpkin and watermelon seeds on the quality of semi-finished and finished bread products. Native and germinated seeds, pre-dried and ground into flour, were used as an additive to bread in the amount 5%, 10%, 15% by weight of the flour. Pumpkin and watermelon seeds were added in order to enrich the bread with micronutrients. The influence of these additives on the quantity and quality of gluten has been analysed. It has been found that the addition of pumpkin seed flour in quantities of 5%, 10% and 15% by weight of wheat flour leads to a decrease in the gluten content and an increase in its elasticity. The study has shown that adding native pumpkin seeds does not have a significant effect on the moisture and acidity of semi-finished and finished products, and adding germinated seeds leads to a slight increase in these parameters. Thus, the moisture content of the crumb with native pumpkin and watermelon seeds added increased by 0.2–1.3%, as compared with the reference sample, and with germinated seed flour added, it increased by 0.5–2.2%. The acidity of the crumb changes slightly, within experimental error. According to the physicochemical quality parameters, the most practical amount of the additives is 5% by weight of wheat flour. A comparative analysis has been carried out to establish how addition of 5% of native and germinated pumpkin and watermelon seeds changes the organoleptic properties of bread. The analysis has shown that ready-made bread products containing native pumpkin seeds taste better and have better olfactory properties than products with germinated seeds. The nutritional and calorific values of the reference sample and of bread with 5% of pumpkin and watermelon seed flour have been compared and characterised. It has been found that the addition of native pumpkin seeds will increase the content of minerals: of iron by 230%, of magnesium by 116%, and of potassium by 118%. The addition of native watermelon seeds will increase the phosphorus content by 13%. As a result of this research, the prospects of using flour of native pumpkin and watermelon seeds to fortify wheat bread have been shown

scholarly journals Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Yansheng Zhao ◽  
Jiayan Zhang ◽  
Yixing Wei ◽  
Lianzhong Ai ◽  
Dong Ying ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Wheat Germ ◽  
Ph Value ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Structural Features ◽  
Bread Quality ◽  
Bread Making ◽  
Flavor Analysis

Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in bread making for nutrition and quality improvement. The amounts ranged from 1 % to 6 % of FWG were added into ingredients for bread making, the similar amounts of raw wheat germ (RWG) were used as control, and the wheat flour without germ addition was used as blank. Then, bread quality was evaluated through nutrition, texture, and flavor analyses. The results showed that 4% of FWG addition had the ability to increase the specific volume, slow down the aging process, and improve the color and luster of bread. A significant increase in free amino acid content was observed in the FWG bread, which could be helpful to enrich the flavor substances in bread. The flavor analysis of bread showed that more volatile compounds mainly alcohols and aldehydes were present in FWG bread compared with RWG bread. In the fermentation process, the pH value was decreased and the total titratable acidity (TTA) was enhanced to inhibit the growth of microorganisms. Therefore, the addition of FWG could not only enhance its nutritional properties, but also improve the flavor, quality, and structural features of bread. Moreover, it exhibited a good availability to extend the shelf life of bread.

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