Effect of transglutaminase in wheat-barley flour blends baking quality

العناوين الأخرى

تأثير أنزيم الترانسكلوتامينز على جودة التخبيز لخليط طحين الحنطة مع الشعير

مقدم أطروحة جامعية

Ilia, Evan Butrus

مشرف أطروحة جامعية

Sulaka, Amjad Buya

أعضاء اللجنة

Sardary, Sardar Yasin
Khalaf, Ahmad Salih
Zainulabideen, Muhammad Wajih
Sibu, Nawal H.

الجامعة

جامعة صلاح الدين

الكلية

كلية الزراعة

دولة الجامعة

العراق

الدرجة العلمية

ماجستير

تاريخ الدرجة العلمية

2011

الملخص الإنجليزي

One bread wheat flour(Rezgary) and one durum wheat flour(Cham5) with two barley flours were prepared in the laboratory using locally made disc mills, also a commercial bread flour and naked barley flours were used in this study, blends of wheat flour and barley flour were prepared at different ration.

Khalouf flour (KH) (commercially produced in Syria) was studied before and after blending it with naked barley.

Moisture, ash, protein contents of all flour samples were determents.

Also the rheological properties were studied using Farinograph and Alveograph, the fermentation gassing power and SDS-PAGE electrophoresis analysis were carried out and finally the baking tests were conducted for all flour samples.

Alveograph, fermentation, SDS-PAGE analysis and baking tests were carried out with and without TGase.

The study does not show any correlation between water absorption and protein content, while good correlation was found between water absorption and (r = 0.850 P < 0.01) gassing power after five hours fermentation.

Increasing dough stability and softening by addition of barley Flour.

The specific loaf volume (SLV) of bread decreased with the addition of barley flour and was more pronounced with white barley.

The alveograph data for KH flour and its blends showed a high negative correlation of P / L with specific loaf volume (SLV) (r = -0.981 P < 0.05), also the area under curve (W 10-4J) high correlated to SLV (r = 0.997 P < 0.01).

SDS-PAGE showed differences between wheat cultivars, as well barley protein subunits, the bread wheat Rezgary lack to HMW-GS 5 + 10 nevertheless produced acceptable SLV.

Addition of TGase caused positive increasing in gassing power of fermented dough’s, and SLV for all flour samples and blends were increased by adding TGase at certain con.

(Up to 2 U) and increasing was higher for bread wheat flour (Rezgary) compared to durum wheat flour (Cham 5 III).

While alveograph results showed decreasing in dough extensibility L) and increasing in the resistance of dough expansion (P) after the adding of TGase at three levels.

SDS-PAGE electropherogram illustrated the crosslinking among the total protein subunits, glutenin and gliadins subunits of wheat flour and its blends with barley flour by addition of TGase with more pronounced at high con.

التخصصات الرئيسية

التغذية والحميات

الموضوعات

• القمح
• الشعير
• الجودة

عدد الصفحات

115

قائمة المحتويات

• APA
• MLA
• AMA

لغة النص

الإنجليزية

نوع البيانات

رسائل جامعية

رقم السجل

BIM-311035