Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

@article{Baman2002EffectsOI,
  title={Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours},
  author={A. Başman and H. K{\"o}ksel and P. Ng},
  journal={European Food Research and Technology},
  year={2002},
  volume={215},
  pages={419-424}
}
Abstract. The objective of the present study was to investigate the effects of increasing levels of transglutaminase (TG) on rheological and baking properties of Roane (soft red winter wheat) and Sharpshooter (hard red spring wheat) flours. The TG enzyme was added at six different levels (0, 0.1, 0.25, 0.5, 1.0, 1.5% w/w). A farinograph and a texture analyzer with an SMS/Kieffer rig were used to examine the mixing properties and extensibility of the flour doughs, respectively. Results from… Expand
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