Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites

• Main Authors: Yunus Emre Tunçil, Mehtap Fevzioglu, Seda Arioglu-Tunçil, Gebisa Ejeta, Osvaldo H. Campanella, Bruce R Hamaker
• Format: Article
• Language: English
• Published: Turkish Science and Technology Publishing (TURSTEP) 2019-06-01
• Series: Turkish Journal of Agriculture: Food Science and Technology
• Subjects: bread; composite dough; hdhl sorghum; rheological properties; viscoelastic properties
• Online Access: http://www.agrifoodscience.com/index.php/TURJAF/article/view/2484

Highly digestible high-lysine (HDHL) sorghum-wheat composites have previously been shown to produce better composite dough and bread compared to normal sorghum-wheat composites. This study aimed to test whether improved HDHL lines can provide further enhanced functionality through the effects of transglutaminase (TG) enzyme to improve dough rheological properties. Sorghum-wheat composite doughs were made using HDHL and normal sorghum flours at substitution levels of 10, 20, and 30%, with and without 0.15% TG. Rheological properties of dough were tested using a mechanical spectrometer at 0.05% strain amplitude (within the linear viscoelastic region) over a 0.01- 50 rad/sec frequency range. A more elastic system was observed in HDHL sorghum-wheat composites above 10% substitution levels compared to normal sorghum-wheat composite dough. Addition of TG to HDHL sorghum-wheat composites resulted in a decrease in phase angle values at all substitution level, indicating that TG increased the dough elasticity. However, TG did not change viscoelastic properties of normal sorghum-wheat composites. Bread from HDHL sorghum-wheat composites had significantly higher (P