Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2002-11

AUTHORS

Arzu Basman, Hamit Köksel, Perry K. Ng

ABSTRACT

The objective of the present study was to investigate the effects of increasing levels of transglutaminase (TG) on rheological and baking properties of Roane (soft red winter wheat) and Sharpshooter (hard red spring wheat) flours. The TG enzyme was added at six different levels (0, 0.1, 0.25, 0.5, 1.0, 1.5% w/w). A farinograph and a texture analyzer with an SMS/Kieffer rig were used to examine the mixing properties and extensibility of the flour doughs, respectively. Results from farinography showed decreasing flour-water absorption with increasing TG levels. Dough development time and stability values initially increased with increasing levels of TG, but decreased at higher TG levels. Extensibility values decreased and Rmax values increased significantly with increasing TG levels. Low levels of TG had improving effects on bread quality (crust and crumb characteristics), while higher levels (1 and 1.5%) had detrimental effects. The improving effect of TG at lower addition levels was more evident for the soft wheat cultivar, Roane. Overall results indicated that TG, even at very low levels, could be successfully incorporated in the dough formulation to improve breadmaking quality. More... »

PAGES

419-424

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-002-0573-3

DOI

http://dx.doi.org/10.1007/s00217-002-0573-3

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1011431264


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1103", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Clinical Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Medical and Health Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Hacettepe University", 
          "id": "https://www.grid.ac/institutes/grid.14442.37", 
          "name": [
            "Department of Food Engineering, Hacettepe University, 06532 Beytepe, Ankara, Turkey"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Basman", 
        "givenName": "Arzu", 
        "id": "sg:person.014261741517.54", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014261741517.54"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Hacettepe University", 
          "id": "https://www.grid.ac/institutes/grid.14442.37", 
          "name": [
            "Department of Food Engineering, Hacettepe University, 06532 Beytepe, Ankara, Turkey"
          ], 
          "type": "Organization"
        }, 
        "familyName": "K\u00f6ksel", 
        "givenName": "Hamit", 
        "id": "sg:person.010752241017.84", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010752241017.84"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "East Lansing, MI, 48824\u20131224"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Ng", 
        "givenName": "Perry K.", 
        "id": "sg:person.0713037676.37", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0713037676.37"
        ], 
        "type": "Person"
      }
    ], 
    "datePublished": "2002-11", 
    "datePublishedReg": "2002-11-01", 
    "description": "The objective of the present study was to investigate the effects of increasing levels of transglutaminase (TG) on rheological and baking properties of Roane (soft red winter wheat) and Sharpshooter (hard red spring wheat) flours. The TG enzyme was added at six different levels (0, 0.1, 0.25, 0.5, 1.0, 1.5% w/w). A farinograph and a texture analyzer with an SMS/Kieffer rig were used to examine the mixing properties and extensibility of the flour doughs, respectively. Results from farinography showed decreasing flour-water absorption with increasing TG levels. Dough development time and stability values initially increased with increasing levels of TG, but decreased at higher TG levels. Extensibility values decreased and Rmax values increased significantly with increasing TG levels. Low levels of TG had improving effects on bread quality (crust and crumb characteristics), while higher levels (1 and 1.5%) had detrimental effects. The improving effect of TG at lower addition levels was more evident for the soft wheat cultivar, Roane. Overall results indicated that TG, even at very low levels, could be successfully incorporated in the dough formulation to improve breadmaking quality.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-002-0573-3", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "5", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "215"
      }
    ], 
    "name": "Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours", 
    "pagination": "419-424", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "3676bf63a3070c583e17672967788fa3237cdaa8817a3efa5bbed13df2093e71"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-002-0573-3"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1011431264"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-002-0573-3", 
      "https://app.dimensions.ai/details/publication/pub.1011431264"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T19:08", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8678_00000511.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-002-0573-3"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-002-0573-3'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-002-0573-3'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-002-0573-3'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-002-0573-3'


 

This table displays all metadata directly associated to this object as RDF triples.

77 TRIPLES      20 PREDICATES      27 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-002-0573-3 schema:about anzsrc-for:11
2 anzsrc-for:1103
3 schema:author Ne28bc5ac1aed40b79d38d10331ec0ecf
4 schema:datePublished 2002-11
5 schema:datePublishedReg 2002-11-01
6 schema:description The objective of the present study was to investigate the effects of increasing levels of transglutaminase (TG) on rheological and baking properties of Roane (soft red winter wheat) and Sharpshooter (hard red spring wheat) flours. The TG enzyme was added at six different levels (0, 0.1, 0.25, 0.5, 1.0, 1.5% w/w). A farinograph and a texture analyzer with an SMS/Kieffer rig were used to examine the mixing properties and extensibility of the flour doughs, respectively. Results from farinography showed decreasing flour-water absorption with increasing TG levels. Dough development time and stability values initially increased with increasing levels of TG, but decreased at higher TG levels. Extensibility values decreased and Rmax values increased significantly with increasing TG levels. Low levels of TG had improving effects on bread quality (crust and crumb characteristics), while higher levels (1 and 1.5%) had detrimental effects. The improving effect of TG at lower addition levels was more evident for the soft wheat cultivar, Roane. Overall results indicated that TG, even at very low levels, could be successfully incorporated in the dough formulation to improve breadmaking quality.
7 schema:genre research_article
8 schema:inLanguage en
9 schema:isAccessibleForFree false
10 schema:isPartOf N6aa51d70721b413c80cbd9134fa83d6c
11 N6f966416fcd24675ba8f3d908c43dfd4
12 sg:journal.1312167
13 schema:name Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
14 schema:pagination 419-424
15 schema:productId N2f6ac4291252493a8a91f7849d462a63
16 N30529ac29a904229a2ea5c06a11f0bcc
17 Nfae289040aaf40909fe5386bbfa54afd
18 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011431264
19 https://doi.org/10.1007/s00217-002-0573-3
20 schema:sdDatePublished 2019-04-10T19:08
21 schema:sdLicense https://scigraph.springernature.com/explorer/license/
22 schema:sdPublisher N17bc7ac0c2034902ae175e3956e7e81a
23 schema:url http://link.springer.com/10.1007%2Fs00217-002-0573-3
24 sgo:license sg:explorer/license/
25 sgo:sdDataset articles
26 rdf:type schema:ScholarlyArticle
27 N1045f4c1afd94e60ba6197850529ed39 schema:name East Lansing, MI, 48824–1224
28 rdf:type schema:Organization
29 N17bc7ac0c2034902ae175e3956e7e81a schema:name Springer Nature - SN SciGraph project
30 rdf:type schema:Organization
31 N19dc78a0053c45d3a4ce46feecdf9d19 rdf:first sg:person.010752241017.84
32 rdf:rest Ncca015207dad495bade68d79dc121bdc
33 N2f6ac4291252493a8a91f7849d462a63 schema:name dimensions_id
34 schema:value pub.1011431264
35 rdf:type schema:PropertyValue
36 N30529ac29a904229a2ea5c06a11f0bcc schema:name doi
37 schema:value 10.1007/s00217-002-0573-3
38 rdf:type schema:PropertyValue
39 N6aa51d70721b413c80cbd9134fa83d6c schema:issueNumber 5
40 rdf:type schema:PublicationIssue
41 N6f966416fcd24675ba8f3d908c43dfd4 schema:volumeNumber 215
42 rdf:type schema:PublicationVolume
43 Ncca015207dad495bade68d79dc121bdc rdf:first sg:person.0713037676.37
44 rdf:rest rdf:nil
45 Ne28bc5ac1aed40b79d38d10331ec0ecf rdf:first sg:person.014261741517.54
46 rdf:rest N19dc78a0053c45d3a4ce46feecdf9d19
47 Nfae289040aaf40909fe5386bbfa54afd schema:name readcube_id
48 schema:value 3676bf63a3070c583e17672967788fa3237cdaa8817a3efa5bbed13df2093e71
49 rdf:type schema:PropertyValue
50 anzsrc-for:11 schema:inDefinedTermSet anzsrc-for:
51 schema:name Medical and Health Sciences
52 rdf:type schema:DefinedTerm
53 anzsrc-for:1103 schema:inDefinedTermSet anzsrc-for:
54 schema:name Clinical Sciences
55 rdf:type schema:DefinedTerm
56 sg:journal.1312167 schema:issn 0044-3026
57 1438-2385
58 schema:name European Food Research and Technology
59 rdf:type schema:Periodical
60 sg:person.010752241017.84 schema:affiliation https://www.grid.ac/institutes/grid.14442.37
61 schema:familyName Köksel
62 schema:givenName Hamit
63 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010752241017.84
64 rdf:type schema:Person
65 sg:person.014261741517.54 schema:affiliation https://www.grid.ac/institutes/grid.14442.37
66 schema:familyName Basman
67 schema:givenName Arzu
68 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014261741517.54
69 rdf:type schema:Person
70 sg:person.0713037676.37 schema:affiliation N1045f4c1afd94e60ba6197850529ed39
71 schema:familyName Ng
72 schema:givenName Perry K.
73 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0713037676.37
74 rdf:type schema:Person
75 https://www.grid.ac/institutes/grid.14442.37 schema:alternateName Hacettepe University
76 schema:name Department of Food Engineering, Hacettepe University, 06532 Beytepe, Ankara, Turkey
77 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...