Effect of transglutaminase in wheat-barley flour blends baking quality

Other Title(s)

تأثير أنزيم الترانسكلوتامينز على جودة التخبيز لخليط طحين الحنطة مع الشعير

Dissertant

Ilia, Evan Butrus

Thesis advisor

Sulaka, Amjad Buya

Comitee Members

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

University

Salahaddin University-Hawler

Faculty

Agriculture College

University Country

Iraq

Degree

Master

Degree Date

2011

English Abstract

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.

Main Subjects

Nutrition & Dietetics

Topics

• Wheat
• Barley
• Quality

No. of Pages

115

Table of Contents

• APA
• MLA
• AMA

Language

English

Data Type

Arab Theses

Record ID

BIM-311035