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Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

Author

Listed:
  • B. Hozová

    (Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic)

  • J. Jančovičová

    (Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic)

  • L. Dodok

    (Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic)

  • V. Buchtová

    (Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic)

  • L. Staruch

    (Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic)

Abstract

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (-18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements.

Suggested Citation

  • B. Hozová & J. Jančovičová & L. Dodok & V. Buchtová & L. Staruch, 2002. "Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(6), pages 215-222.
    • Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:6:id:3534-cjfs
    DOI: 10.17221/3534-CJFS
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