Enrichment of bread by adding oat flour and using transglutaminase enzyme

In Iran, as well as many other countries, the staple food of the people is bread. Since most of the bread is made from wheat flour, enrichment and improvement of its nutritional quality is valuable. In recent years, many studies concerning compensation of nutritional deficiencies of traditional breadare carried out. One of the best and cheapest ways is using mixture of wheat flour with other cereals flour in producing bread. One of the cereals that can be used to enrich breads is oat. The objective of the present study is to investigate the effects of transglutaminase (TG) on rheological and baking properties of bread. TG greatly improves the crumb texture of baked loaves and provides a potential solution to a common consumer complaint. TG also reduces the required work input and substantially improves the water absorption of the dough. Each of these effects would lower processing costs for commercial baking and higher quality of bread.

Keywords:

Component , Transglutaminase Enzyme , Bread , Enrichment , Oat flour