Use of transglutaminase in bakery products
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Universidade Federal de Minas Gerais
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Artigo de periódico
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Membros da banca
Resumo
Bread is one of the most consumed foods in the world. Its manufacturing processes move approximately 2% of the Brazilian GDP,
being among the six largest sectors of the national industry. One of
the factors that impact the yield and manufacture of bakery products is the quality of the flour, which desires a high amount of
protein. Transglutaminase is an enzyme that forms cross-links
between protein molecules and it has been suggested that it
provides strength to wheat flour through the gluten network.
Several studies have been conducted, with different methodologies and objectives, in order to study the effects of this enzyme.
Thus, the scope of this research was to review the literature about
some forms of use of transglutaminase in the food industry, especially noting its use in improving the quality of wheat flour and
bakery products.
Abstract
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Industry, Foodbakery, Transglutaminase, Wheat
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Endereço externo
http://https://www.tandfonline.com/doi/full/10.1080/15428052.2019.1681045doi:10.1080/15428052.2019.1681045