Abstract
This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent viscosity (AV) of water extractable arabinoxylan (WEAX) from refrigerated WWDs were analysed. The WEAX yield and FA tended to increase with refrigerated storage, while the Mw decreased. WEAX FA of from WWD with TG tended to be smaller than the control during refrigeration. The AV for all WEAXs gradually decreased during refrigeration. The TG concentration effects on WWD resistance to extension and extensibility and the WWN cooking properties and texture profile analysis (TPA) were studied. The water absorption and swelling index tended to decrease in WWNs with TG depending on refrigeration time compared to the control samples. The TPA results showed that WWNs with TG were significantly harder than the control after two days of refrigeration. This study demonstrated that TG affected not only WWD composition but also WWN physical properties during refrigerated storage.
Highlights
Wheat (Triticum aestivum L.) is one of the major food sources consumed globally
The water extractable arabinoxylan (WEAX) yield (%) from whole wheat dough (WWD) with 0.1% TG or the control was affected by storage time, while that with 1% TG was not affected by storage time
WEAX ferulic acid (FA) increased with time when stored at low temperatures
Summary
Wheat (Triticum aestivum L.) is one of the major food sources consumed globally. Whole wheat grain includes endosperm, germ, and bran. Bran is removed when refining flour, while whole wheat grain provides many dietary fibres and phytochemicals [1]. It is associated with health benefits that prevent chronic diseases such as obesity, diabetes, and heart diseases [2,3]. Consumption of meals utilizing whole grain wheat has increased with the health consciousness of consumers. The bran fraction induces a conformational change in the gluten structure, changing from a viscoelastic β-spiral to an intermolecular β-sheet structure [4]. The bran addition induces rough mouthfeel, which causes poor whole wheat product quality. Many research scientists have attempted to improve whole wheat product quality
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