Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp

Abstract

This study aimed to assess the effect of soy lecithin (Soy L, 0.2%–1.0%), glucose oxidase (GOX, 0.3–1.5 U/g), and transglutaminase (TG, 0.3–1.5 U/g) on dough elongation properties and texture qualities of steamed bread. The optimum formulation of steamed bread prepared from wheat flour (50%) and potato pulp (50%) was investigated. Results showed that Soy L and GOX significantly (P < 0.05) affected the specific volume and hardness of steamed bread, whereas TG significantly (P < 0.05) affected the resistance to extension and extensibility of dough, as well as the springiness and cohesiveness of steamed bread. The optimum formulation consisting of 0.65% Soy L, 0.92 U/g GOX, and 0.96 U/g TG increased the viscoelasticity and fermentation characteristics of dough and improved the specific volume, texture, and porosity of steamed bread enriched with potato pulp.

Keywords

• potato pulp incorporated steamed bread; rheological properties; response surface methodology; fermentation characteristics