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Quality of dried white salted noodles affected by microbial transglutaminase

Wu, J., Corke, H.
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2587-2594
noodles, food processing quality, wheat flour, protein-glutamine gamma-glutamyltransferase, dough, rheological properties, food quality, texture, pasting properties, viscosity, hardness, color, crosslinking, storage modulus
To examine the potential application of microbial transglutaminase (MTGase) in oriental noodle making, the effects of various MTGase addition levels on the rheological, textural and structural properties of noodles were investigated using good quality ('Red Bicycle') and poor quality ('Sandow') wheat flours. Addition of MTGase at 5-20 g kg(-1) levels, but not at 1 g kg(-1) level, to the two different wheat flours decreased rapid visco-analyser (RVA) parameters of hot paste viscosity and final viscosity while increasing breakdown. For fresh white salted noodle dough sheets, the storage modulus (G') and loss modulus (G") increased significantly at 1 g kg(-1) MTGase addition for both types of flour, but there was no clear trend with higher levels of MTGase. For dried white salted noodles, textural parameters (tensile force, hardness and gumminess) generally increased, cooking loss was little affected and the yield of the cooked noodle was significantly decreased by MTGase. Color was slightly adversely affected. Scanning electron microscopy (SEM) results indicated that physical properties of dry noodles were improved through the formation of cross-links [epsilon-(gamma-glutamyl)lysine] by MTGase.