Effect of Adding Whole Milk, Milk Protein Concentrate and Transglutaminases on the Rheological and Nutritional Properties of Local Wheat Flour

Abstract

The study was conducted to find out the effect of adding whole milk in proportions of 3, 5, and 7%, milk protein concentrate in proportions of 3, 5, and 7%, and transglutaminase enzyme in proportions of 1, 2, and 3 units/100 gm of flour to local wheat flour on the rheological properties using the Farinograph device, and measuring the viscosity of the dough using Amilograph and analysis of amino acids using HPLC. The addition of whole milk and milk protein concentrate to wheat flour had an effect on the increase in the water absorption rate and stability time measured by the Farinograph device for all additives compared to the control sample. The addition of the enzyme transglutaminase in proportions of 1, 2 and 3 units / 100 gm flour had an effect on the increase in water absorption and stability time measured by the Varinograph device for all additions compared to the control sample, and the optimal concentration was 2 units / 100 gm flour, which was used in subsequent experiments. The flour was treated with gradual concentrations of whole milk, milk protein concentrate, and transglutaminase 2 units/100 gm flour, and it had an effect on increasing the absorbency and stability time compared with the control sample. The addition of graduated concentrations of whole milk and protein concentrate led to an increase in the gelatinization temperature and the maximum viscosity measured by the amelograph compared to the control sample. The addition of graduated concentrations of whole milk and protein concentrate increased the proportion of amino acids lysine, cysteine and methionine measured by HPLC compared to the control sample, and the best samples were the addition of 5% to whole milk as well as milk protein concentrate.