Effects of transglutaminase on the quality of fried instant buckwheat noodle

Buckwheat has high value in nutrients and functional components. However, it can not be processed into instant noodle because it can’t form good gluten network. In order to optimize the transglutaminase dose to improve the quality of fried instant buckwheat noodle, the effects of transglutamiase (TG) dose on the processing and quality of fried instant noodle made from mixture of buckwheat and wheat flour were studied. Results showed that at certain using dosage, TG could shorten the steaming time and rehydration time, enhance the instant noodle quality of elasticity, adhesiveness, hardness, cohesiveness, chewiness and fracture force, and decrease the oil content in fried instant noodle. However, the effect of TG on the oil content did not show definite relationship in the tested levels. The optimal TG using dosage increased with the buckwheat content. When buckwheat content in flour mixture was 25%, 30%, 35% and 40%, the optimal TG using dosage was 0.29%, 0.33%, 0.37% and 0.37%, respectively, corresponding to 0.29, 0.33, 0.37 and 0.37 U/g.