Effect of Waxy Wheat Flour and Transglutaminase (TGase) on the Quality and Frozen Stability of Waxy Flour Dough

doi:10.7506/spkx1002-6630-201305023

Abstract

Abstract:

Waxy rice flour and composite flour consisting of 10% (m/m, based on the total weight of flour) waxy wheat flour
and 90% waxy rice flour were used in this study to investigate the effect of TGase (at levels of 0, 0.5% and 1%, m/m, based
on the total weight of flour) on the pasting properties of both systems. For waxy flour dough made from these two kinds
of flour, the quality improvement and frozen stability of the products after TGase treatment were also evaluated. Results
showed that the addition of 10% waxy wheat flour to waxy rice flour decreased the viscosity of paste, while after TGase
treatment, the peak viscosity and final viscosity of composite flour increased by 15.19% and 15.23%, respectively. The
mixture of waxy wheat flour with waxy rice flour could induce a decrease in the hardness of waxy flour dough and delayed
staling of the resulting product. TGase addition reduced the collapse degree to 0 and 0.01 cm for the waxy flour dough made
from waxy rice flour and composite flour, respectively. Waxy composite flour dough containing 10% waxy wheat flour and
1% TGase could keep a surface integrity up to 90% after storage at －18 ℃ for six weeks. In conclusion, waxy wheat flour
and TGase have the potential to improve the quality and frozen stability of waxy flour dough.

Key words: waxy wheat flour, transglutaminase (TGase), pasting properties, frozen dough, collapse degree, staling

CLC Number:

TS201.2

WANG Feng1，HUANG Wei-ning1,*，DU Guo-cheng2，ZHANG Si-jia1，YAO Yuan3，ZHENG Feng-ping4，LI Yue-hua5. Effect of Waxy Wheat Flour and Transglutaminase (TGase) on the Quality and Frozen Stability of Waxy Flour Dough[J]. FOOD SCIENCE, 2013, 34(5): 110-114.

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