Improving the Breaking Properties and Oil Absorption of Breadcrumbs by Microbial Transglutaminase

この論文にアクセスする

この論文をさがす

著者

抄録

Microbial transglutaminase (MTG) was applied to improve the breaking properties and oil absorption of breadcrumbs made from bread prepared with added MTG (0.85-3.34U/gram of protein). The specific volume of the bread and such sensory attributes as softness, moistness, and form stability increased with added MTG except for the highest addition, corresponding to the development of an ε-(γ-Glu)Lys (G-L) bond indicative of an increased G-L content and polymerized proteinaceous components. The fried breadcrumbs containing MTG showed increased breaking strength and distance, corresponding well to the increased crispness and total acceptability from the sensory evaluation. The absorbed oil content of the fried breadcrumbs was significantly decreased with increasing added amount of MTG. The combined use of a low-level addition of MTG and such texture modifiers as wheat gluten, soybean-curd refuse, and alginic acid resulted in a further effective decrease in the absorbed oil content.

収録刊行物

  • Food science and technology research  

    Food science and technology research 13(1), 28-34, 2007-02-01 

    Japanese Society for Food Science and Technology

参考文献:  23件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10018852246
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
ページトップへ