Quality Assessment of Wheat Bread with Microbial Transglutaminase Supplemented with Hull-Less Barley Flour

Abstract

Background: In the current study, the impact of MTG incorporation (0, 0.5%, 1%, 1.5% and 2%; W/W) into wheat flour supplemented with 20, 35 and 50% of hull-less barley flour on quality parameters of produced bread were investigated. Soy Protein Isolate (SPI) was used at a level of 3% (w/w) in order to increase the level of lysyl residues as well as extend the crosslinking of protein matrix. Material and Methods: Prepared bread was evaluated in terms of loaf volume, color characteristics and firmness during baking. Results: The addition of MTG on wheat proteins significantly decreased the loaf volume and extensibility of samples while the resistance and lightness of samples were increased. Incorporation of MTG at 0.5% would decrease the degree of softening and mixing tolerance index of flours. Conclusion: The formulation of hull-less barley bread quality could be improved by incorporation of MTG. Keywords: Microbial Transglutaminase (MTG), bread, hull-less barley, quality, Soy Protein Isolate (SPI), wheat.