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Impact of microbial transglutaminase on the staling behaviour of enzyme-supplemented pan breads

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Abstract

The effects of microbial transglutaminase (TGM) when added singly and in combination with amylolytic (α-amylase, NMYL) and non-amylolytic (xylanase) enzymes on the textural profile of fresh pan beads and pan breads stored for up to 20 days have been investigated in samples made with low and high extraction rate wheat flours following a sponge-dough process. White and whole-wheat enzyme-supplemented bread samples evidenced a similar sensory firming profile but a different quantitative instrumental staling pattern during storage. Two groups of samples with different staling behaviour can be defined according to the absence (faster staling kinetics) or the presence (slower kinetics) of NMYL in the bread formula, the separation being particularly clear for hardness, cohesiveness and resilience in white bread samples. TGM when added to NMYL-supplemented doughs induced synergistic beneficial effects on fresh bread quality and staling kinetics retardation. The binary combination led to breads with softer and less chewy fresh crumbs, increased initial crumb cohesiveness and resilience, and slower crumb staling kinetics and sensory deterioration during storage, particularly for samples made with white flour.

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Acknowledgements

The authors greatly acknowledge the financial support of the Spanish Institutions Ministerio de Ciencia y Tecnología (project AGL2001-1273) and Generalitat Valenciana (C.B. predoctoral fellowship).

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Authors and Affiliations

  1. Cereals Laboratory, Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Spain

    Concepción Collar & Clara Bollaín

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  1. Concepción Collar
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  2. Clara Bollaín
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Correspondence to Concepción Collar.

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Collar, C., Bollaín, C. Impact of microbial transglutaminase on the staling behaviour of enzyme-supplemented pan breads. Eur Food Res Technol 221, 298–304 (2005). https://doi.org/10.1007/s00217-005-1162-z

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  • DOI: https://doi.org/10.1007/s00217-005-1162-z

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