Skip to main content
SpringerLink
Log in

Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The objective of this study was to assess the contribution of transglutaminase (TG) and vital gluten (VG), alone or in conjunction, in preserving the quality of bread during storage (0, 3 and 9 days). The experimental design was set up to identify the best formulation to reduce changes in texture attributes and moisture content based on different levels of TG (0, 0.05, 0.1, 0.2 g/100 g flour), VG (0 and 1 g/100 g flour), and wheat flour strength (FS: weak—WF, medium—MF, strong—SF). Results revealed that, in most cases, TG and VG addition had a beneficial effect on preserving crumb moistness over storage. Likewise, TG and VG were able to reduce changes in textural attributes during storage. The best formulations to improve bread quality in storage were 0.1% TG and 1% VG for WF, 0.2% TG for MF and 0.2% TG and 1% VG for SF.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Bhise S, Kaur A (2014) Baking quality, sensory properties and shelf life of bread with polyols. J Food Sci Technol 51:2054–2061. https://doi.org/10.1007/s13197-014-1256-3

    Article  PubMed  PubMed Central  Google Scholar 

  2. Gray JA, Bemiller JN (2003) Bread staling: molecular basis and control. Compr Rev Food Sci Food Saf 2:1–21. https://doi.org/10.1111/j.1541-4337.2003.tb00011.x

    Article  CAS  Google Scholar 

  3. Vittadini E, Vodovotz Y (2003) Changes in the physicochemical properties of wheat- and soy-containing breads during storage as studied by thermal analyses. J Food Sci 68:2022–2027. https://doi.org/10.1111/j.1365-2621.2003.tb07012.x

    Article  CAS  Google Scholar 

  4. Curti E, Carini E, Vittadini E (2017) Staling and water dynamics in high-gluten bread. Eur Food Res Technol 243:1173–1182. https://doi.org/10.1007/s00217-016-2832-8

    Article  CAS  Google Scholar 

  5. Fadda C, Sanguinetti AM, Del Caro A et al (2014) Bread staling: updating the view. Compr Rev Food Sci Food Saf 13:473–492. https://doi.org/10.1111/1541-4337.12064

    Article  CAS  Google Scholar 

  6. Vodovotz Y, Hallberg L, Chinachoti P (1996) Effect of aging and drying on thermomechanical properties of white bread as characterized by dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC). Cereal Chem 73(2):264–270

    CAS  Google Scholar 

  7. Slade L, Levine H, Reid DS (1991) Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit Rev Food Sci Nutr 30:115–360. https://doi.org/10.1080/10408399109527543

    Article  CAS  PubMed  Google Scholar 

  8. Baik M-Y, Chinachoti P (2000) Moisture redistribution and phase transitions during bread staling. Cereal Chem J 77:484–488. https://doi.org/10.1094/CCHEM.2000.77.4.484

    Article  CAS  Google Scholar 

  9. Aguirre JF, Osella CA, Carrara CR et al (2011) Effect of storage temperature on starch retrogradation of bread staling. Starch Stärke 63:587–593. https://doi.org/10.1002/star.201100023

    Article  CAS  Google Scholar 

  10. Imberty A, Perez S (1988) A revisit to the three-dimensional structure of B-type starch. Biopolymers 27:1205–1221. https://doi.org/10.1002/bip.360270803

    Article  CAS  Google Scholar 

  11. Sadowska J, Błaszczak W, Fornal J et al (2003) Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition. Eur Food Res Technol 216:46–50. https://doi.org/10.1007/s00217-002-0617-8

    Article  CAS  Google Scholar 

  12. Curti E, Carini E, Tribuzio G, Vittadini E (2014) Bread staling: effect of gluten on physico-chemical properties and molecular mobility. LWT Food Sci Technol 59:418–425. https://doi.org/10.1016/J.LWT.2014.04.057

    Article  CAS  Google Scholar 

  13. Storck CR, da Rosa Zavareze E, Gularte MA et al (2013) Protein enrichment and its effects on gluten-free bread characteristics. LWT Food Sci Technol 53:346–354. https://doi.org/10.1016/j.lwt.2013.02.005

    Article  CAS  Google Scholar 

  14. Dizlek H, Özer MS (2016) The improvement of bread characteristics of sunn pest (Eurygaster integriceps) damaged bread wheat by blending application and using additives. Qual Assur Saf Crop Foods 8:427–437. https://doi.org/10.3920/QAS2015.0719

    Article  CAS  Google Scholar 

  15. Schoenlechner R, Szatmari M, Bagdi A, Tömösközi S (2013) Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase. LWT Food Sci Technol 51:361–366. https://doi.org/10.1016/j.lwt.2012.10.020

    Article  CAS  Google Scholar 

  16. Basman A, Koksel H, Ng PKW (2002) Effects of transglutaminase on SDS-PAGE patterns of wheat, soy, and barley proteins and their blends. J Food Sci 67:2654–2658. https://doi.org/10.1111/j.1365-2621.2002.tb08794.x

    Article  CAS  Google Scholar 

  17. Renzetti S, Behr J, Vogel RF, Arendt EK (2008) Transglutaminase polymerisation of buckwheat (Fagopyrum esculentum Moench) proteins. J Cereal Sci 48:747–754. https://doi.org/10.1016/j.jcs.2008.04.005

    Article  CAS  Google Scholar 

  18. Bardini G, Boukid F, Carini E et al (2018) Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation. LWT Food Sci Technol. https://doi.org/10.1016/j.lwt.2018.01.077

    Article  Google Scholar 

  19. Ortolan F, Corrêa GP, da Cunha RL, Steel CJ (2017) Rheological properties of vital wheat glutens with water or sodium chloride. LWT Food Sci Technol 79:647–654. https://doi.org/10.1016/J.LWT.2017.01.059

    Article  CAS  Google Scholar 

  20. Giannou V, Tzia C (2007) Frozen dough bread: quality and textural behavior during prolonged storage—prediction of final product characteristics. J Food Eng 79:929–934. https://doi.org/10.1016/j.jfoodeng.2006.03.013

    Article  Google Scholar 

  21. Ortolan F, Steel CJ (2017) Protein characteristics that affect the quality of vital wheat gluten to be used in baking: a review. Compr Rev Food Sci Food Saf 16:369–381. https://doi.org/10.1111/1541-4337.12259

    Article  CAS  Google Scholar 

  22. Boukid F, Carini E, Curti E et al (2018) Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread. LWT Food Sci Technol. https://doi.org/10.1016/j.lwt.2018.02.059

    Article  Google Scholar 

  23. AACC International (2001) AACC International approved methods of analysis. AACC International, Cambridge

    Google Scholar 

  24. Alvarez M, Canet W, López M (2002) Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis. Eur Food Res Technol 215:13–20. https://doi.org/10.1007/s00217-002-0515-0

    Article  CAS  Google Scholar 

  25. Basman A, Köksel H, Ng P (2002) Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. Eur Food Res Technol 215:419–424. https://doi.org/10.1007/s00217-002-0573-3

    Article  CAS  Google Scholar 

  26. Gujral HS, Rosell CM (2004) Functionality of rice flour modified with a microbial transglutaminase. J Cereal Sci 39:225–230. https://doi.org/10.1016/j.jcs.2003.10.004

    Article  CAS  Google Scholar 

  27. Collar C, Rosell C (2013) Relationship between the mixolab and other devices. Mixolab. https://doi.org/10.1016/B978-1-891127-77-9.50007-8

    Article  Google Scholar 

  28. Callejo MJ, Gil MJ, Rodríguez G, Ruiz MV (1999) Effect of gluten addition and storage time on white pan bread quality: instrumental evaluation. Zeitschrift fur Leb-forsch A 208:27–32. https://doi.org/10.1007/s002170050370

    Article  CAS  Google Scholar 

  29. Rosell CM, Wang J, Aja S et al (2003) Wheat flour proteins as affected by transglutaminase and glucose oxidase. Cereal Chem J 80:52–55. https://doi.org/10.1094/CCHEM.2003.80.1.52

    Article  CAS  Google Scholar 

  30. Mujoo R, Ng PKW (2003) Identification of wheat protein components involved in polymer formation on incubation with transglutaminase. Cereal Chem J 80:703–706. https://doi.org/10.1094/CCHEM.2003.80.6.703

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to thank Gloria Bardini for carrying out a part of data acquisition.

Author information

Authors and Affiliations

  1. Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/a, 43124, Parma, Italy

    Fatma Boukid, Eleonora Carini, Elena Curti & Elena Vittadini

  2. Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area delle Scienze 181/a, Parma, Italy

    Fatma Boukid, Eleonora Carini, Elena Curti & Elena Vittadini

  3. HiFood, Parco Area delle Scienze 27, 43124, Parma, Italy

    Emanuele Pizzigalli

Authors
  1. Fatma Boukid
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Eleonora Carini
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Elena Curti
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Emanuele Pizzigalli
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Elena Vittadini
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Elena Curti.

Ethics declarations

Conflict of interest

The authors declare that they have no competing interest.

Compliance with ethics requirements

During research no human participants and animals were involved.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Boukid, F., Carini, E., Curti, E. et al. Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis. Eur Food Res Technol 245, 1337–1345 (2019). https://doi.org/10.1007/s00217-019-03256-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-019-03256-6

Keywords

Search

Navigation