Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology
B. Hozová, J. Jančovičová, L. Dodok, V. Buchtová, L. Staruchhttps://doi.org/10.17221/3534-CJFSCitation:Hozová B., Jančovičová J., Dodok L., Buchtová V., Staruch L. (2002): Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology. Czech J. Food Sci., 20: 215-222.
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.Keywords:
pastry; transglutaminase (TGM); sensory evaluation; lysine; microbiology; aw; pH