Abstract
The objective of this study is to the effect of transglutaminase (TGase) on the dough formation. TGase activity in five wheat flours was measured and 2.20-4.22 units of TGase activities were detected. TGase which extracted from higher processing characteristics of flour showed high TGase activity. This result showed that there was a good relationship between the TGase activity and the processing characteristics of flour. Also, the polymerization which was not induced by disulphide bond was confirmed by SDS-PAGE. It was shown that TGase made the polymer which was formed by isopeptide bond. Moreover, the effect of baking qualities such as baking volume, hardness and crumb grain on addition of gliadin and glutenin with TGase were examined. The improvement of the baking qualities was not found in addition of TGase only and addition of glutenin and TGase together. However, the baking quality was improved by addition of gliadin and TGase together.
