Effects Of Transglutaminase On The Processing Characteristics Of Wheat Flour

There is a big demand of domestic wheat in China.But because the influence and restrictions on various objective conditions,the wheat shows the poor characteristics of the quality.So the flour improver which is added in wheat flour is a common choice of all flour enterprise.Transglutaminase(TG)is a green and new biological enzyme.It has been reported aboard that TG can improve the characteristics of the quality of wheat flour,and the effect is remarkable.Now TG is widely used in meat products in China,but it is seldom reported in wheat flour and its products.The effects of TG on the processing characteristics of wheat flour are studied in this paper.First of all,three gluten degree(the high,middle,low)of wheat flour is chosen,then there are respectively determined from their physic chemical properties.The three kinds of wheat flour are analyzed with TG,it turns out that the improvement of rheological characteristics.On the basis of above all,the wheat flour is divided into five series by high:low(w:w)= 5:5,4:6,3:7,2:8 and 1:9.It is concluded that the effect of TG on quality upgrading.Finally,they are corresponding respectively made of steamed buns and noodles,then scored from the sensory indicators,to judge the actual effect of improvement.The results show that:the effect of improvement on rheological characteristics is good,in which wheat flour and the addition of 0.25%TG on three kinds of wheat flour blending.The proportion of 4:6 And 3:7 is better than 5:5 of the original powder,2:8 also can achieve 5:5 the effect of the original powder,however,the effect of 1:9 is not so ideal.The series of evaluation of the steamed buns and noodle products have been improved,which is from the specific volume of steamed bread,internal and external structure,the color,taste and the sensory index.The overall score of the production of steamed bread is averagely increased by 4%.The proportion of 4:6 and 3:7 with 0.25%TG is better than 5:5 of the original powder,2:8 can also achieve the effect of 5:5 of the original powder.The overall score of the production of noodle is averagely increased by 3.4%.The proportion of 4:6 adding 0.25%TG is better than 5:5 of the original powder,3:7 can also achieve the effect of 5:5 of the original powder.In this experiment,it is obtained that the effect on quality of two kinds of flour blending,that are 3:7 and 2:8 adding 0.25%TG,can be better,in order to guide the production,reduce the cost of industry.