NDLI: Rheological and functional properties of composite sweet potato – wheat dough as affected by transglutaminase and ascorbic acid

Content Provider	Springer Nature Link
Author	Ndayishimiye, Jean Bernard Huang, Wei Ning Wang, Feng Chen, Yong zheng Letsididi, Rebaone Rayas Duarte, Patricia Ndahetuye, Jean Baptiste Tang, Xiao juan
Copyright Year	2015
Abstract	Effect of transglutaminase (TGM) and ascorbic acid (AA) on composite sweet potato – wheat dough functional and rheological properties was studied. Partial substitution of wheat flour with sweet potato flour at the level of 20 % significantly (P ≤ 0.05) reduced glutenin, gliadin, dough stability, protein weakening, storage modulus (G′) and viscous modulus (G″). Mixolab revealed that both TGM and AA treated dough had stability and protein weakening closed to wheat dough (control), with TGM treated dough having the highest values. TGM Introduced new cross-link bonds as shown by the change of amino acid concentration, leading to an increase in storage modulus (G′) and viscous modulus (G″), with G′ being higher at all levels of TGM concentration. The opposite was observed for composite dough treated with AA as measured by controlled - stress rheometer. TGM treatment increased glutenin and gliadin content. Compared with the control, dough treated with AA exhibited high molecular weight of polymers than TGM treated dough. The results indicate that the TGM and AA modification of the mixolab and dynamic rheological characteristics (G′ and G″) dependent on the changes of GMP, glutenin, gliadin and protein weakening in the composite dough. TGM and AA treatment could improve functional and rheological properties of sweet potato – wheat dough to levels that might be achieved with normal wheat bread. However, it’s extremely important to optimize the concentrations of both additives to obtain the optimum response.
Starting Page	1178
Ending Page	1188
Page Count	11
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	53
Issue Number	2
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2015-11-23
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Sweet potato flour Wheat flour Transglutaminase Ascorbic acid Composite dough Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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