DOUGH PROPERTIES AND CRUMB STRENGTH OF WHITE PAN BREAD AS AFFECTED BYMICROBIAL TRANSGLUTAMINASE

Microbial transglutaminase forms nondisulfide covalent crosslinks in p roteins and is being used in foods. This enzyme may produce beneficial effects during breadmaking that are comparable to traditional oxidizi ng improvers, hypothesized to act via formation of disulfide crosslink s. Transglutaminase greatly improved the crumb strength of baked leave s and provides a potential solution to a common consumer complaint. Tr ansglutaminase also reduced the required work input and substantially improved the water absorption of the dough. Each of these effects woul d lower processing costs for commercial baking.