Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Evaluation of the effect of alpha-amylase and transglutaminase enzyme treatment on the rheological properties of dough and some baking characteristics of hamburger buns prepared from whole wheat flour

Document Type : Original Article

Authors
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Faculty member
10.48311/fsct.2026.117111.82898
Abstract
Bread, as a staple food in many countries, requires quality optimization within the baking industry. White bread is highly popular due to its appealing appearance and soft texture; however, the removal of bran during its production leads to a reduction in fiber, vitamins, and minerals. In contrast, whole wheat flour offers higher nutritional value but results in decreased loaf volume, reduced porosity, and accelerated staling. To address these challenges, this study investigated the effects of two enzymes, α-amylase (at levels of 0%, 0.1%, and 0.2%) and microbial transglutaminase (at levels of 0%, 0.15%, and 0.3%), on the rheological properties of bread dough (including water absorption, dough stability, degree of softening, extensibility, and resistance to extension), as well as on porosity and specific volume of whole-wheat bread. The results showed that α-amylase increased specific volume and porosity, while transglutaminase reduced these parameters (p<0.001). Furthermore, farinograph and extensograph tests revealed that transglutaminase enhanced water absorption and reduced dough softening, whereas α-amylase decreased dough stability and increased softening (p<0.05). The control sample exhibited the highest extensibility and dough stability. Therefore, by using these enzymes at appropriate levels during bread production from wholemeal flour (0.1% alpha-amylase and 0.15% transglutaminase), it is possible to produce a product with higher nutritional value and acceptable rheological characteristics.
Keywords
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