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Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/5460
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dc.contributor.authorSissons, Michaelen
dc.contributor.authorAravind, Nishaen
dc.contributor.authorFellows, Christopheren
dc.date.accessioned2010-04-06T16:44:00Z-
dc.date.issued2010-
dc.identifier.citationCereal Chemistry, 87(1), p. 57-64en
dc.identifier.issn1943-3638en
dc.identifier.issn0009-0352en
dc.identifier.urihttps://hdl.handle.net/1959.11/5460-
dc.description.abstractThe effects of transglutaminase (TG) on the properties of semolina dough and pasta cooking properties in durum-only and fiber-enriched pasta were investigated. TG was blended at levels 0, 0.05, 0.1, 0.25, 0.5, and 1% of semolina weight with semolina and semolina-pollard (60% w/w) and semolina-guar gum (15%) mixtures. The addition of TG increased dough maximal resistance, making the dough inextensible at >1%. Optimum effects on dough strength were obtained at 0.5% TG; this dough gave the firmest and least sticky pasta. A more extensive and thicker protein matrix was observed in the TG pasta by confocal scanning laser microscopy, indicating more cross-links were formed, a finding supported by measuring percentage of unextracted polymeric protein. TG was unable to overcome the negative effect of 60% pollard on cooking loss or 15% guar gum on stickiness. Gluten was generally more effective than TG in restoring the properties of pastas with added fiber.en
dc.languageenen
dc.publisherAmerican Association of Cereal Chemists, Incen
dc.relation.ispartofCereal Chemistryen
dc.titleQuality of Fibre-Enriched Spaghetti Containing Microbial Transglutaminaseen
dc.typeJournal Articleen
dc.identifier.doi10.1094/CCHEM-87-1-0057en
dc.subject.keywordsFood Sciencesen
dc.subject.keywordsFood Chemistry and Molecular Gastronomy (excl Wine)en
dc.subject.keywordsPhysical Chemistry of Materialsen
local.contributor.firstnameMichaelen
local.contributor.firstnameNishaen
local.contributor.firstnameChristopheren
local.subject.for2008090801 Food Chemistry and Molecular Gastronomy (excl Wine)en
local.subject.for2008090899 Food Sciences not elsewhere classifieden
local.subject.for2008030304 Physical Chemistry of Materialsen
local.subject.seo2008860105 Nutraceuticals and Functional Foodsen
local.subject.seo2008860104 Flour Mill and Cereal Fooden
local.profile.schoolSchool of Science and Technologyen
local.profile.schoolSchool of Science and Technologyen
local.profile.emailnaravind@une.edu.auen
local.profile.emailcfellows@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-20100406-111729en
local.publisher.placeUnited States of Americaen
local.format.startpage57en
local.format.endpage64en
local.identifier.scopusid75649113836en
local.peerreviewedYesen
local.identifier.volume87en
local.identifier.issue1en
local.contributor.lastnameSissonsen
local.contributor.lastnameAravinden
local.contributor.lastnameFellowsen
dc.identifier.staffune-id:naravinden
dc.identifier.staffune-id:cfellowsen
local.profile.orcid0000-0002-8976-8651en
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:5590en
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitleQuality of Fibre-Enriched Spaghetti Containing Microbial Transglutaminaseen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.search.authorSissons, Michaelen
local.search.authorAravind, Nishaen
local.search.authorFellows, Christopheren
local.uneassociationUnknownen
local.year.published2010en
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