Effects of transglutaminase on processing quality of wheat flour

The optimum adding level of exogenous transglutaminase was determined by the transmittance and swelling-height of refined flour in gluten-lactate solution. Effects of adding transglutaminase with optimum level on content of free sulfhydryl group, water holding capacity, flour farinograph property and processing quality were studied. The results show that the optimum adding dose of transglutaminase is 1.0‰; Under this optimum dose, the content of free sulfhydryl group decreases, the water holding capacity increases, the farinograph property and quality of noodles and frozen dumplings are improved.