Study On The Effect Of Transglutaminase On Quality Properties Of Buckwheat Steamed Bread, Bread And Instant Noodle

Wheat flour, buckwheat flour and soybean flour were used materials, researched the effect on quality properties of buckwheat steamed bread, baked bread and instant noodle by using transglutaminase(TG) as quality improver. The results were showed summarized as follows:1. There were great changes of dough quality by adding buckwheat flour: with the increase of additive of buckwheat flour, the quality of flour products were decreased, when the addition of buckwheat flour is up to more than 30%, the quality of flour productive deterioration badly, proper additional of transglutaminase improve the quality of buckwheat products properties of flour products.2. It could produced high quality nutrition enrichment steamed bread use the standard production process of steamed bread, when the ratio and proportion is buckwheat is 30%, wheat flour is 68%, degrease soybean protein powder is 2%, transglutaminase is 0.05%, yeast is 1%, water is 55%.3. It could produced high quality nutrition enrichment buckwheat bread use the standard production process of bread, when the ratio and proportion is buckwheat is 30%, wheat flour is 67%, degrease soybean protein powder is 3%, transglutaminase is 0.025%, yeast is 1%, water is 55%.4. Some certain using dosage transglutaminase in mixing of buckwheat and wheat flour could enhance the elasticity and the adhesiveness of instant noodle, especially in viscoelasticity and gluten strength. With the increase of additive of transglutaminase, the instant noodle quality of hardness, cohesiveness, chewiestness, fracture force, elasticity, adhesiveness, and comprehensive evaluation appeared the trends a little decreased after increasing. When buckwheat content in flour mixture was 25%, 30%, 35% and 40%, the optimal transglutaminase using dosage was 0.29%, 0.33%, 0.37% and 0.37%, the quality of instant noodle was improved well. Besides, the water holding capacity of the dough with transglutaminase was also increased, the oil content of the instant noodle was decreased, and the maximum decrease is 17%-19% use the optimize transglutamiase dose.Through the study, determined the key formula and technology condition of use transglutaminase to enhance the quality of mixture of buckwheat and wheat flour, this study also determined the process condition of use transglutaminase enhance the quality of buckwheat staple food.