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Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread

¹Dept. of Foods and Nutrition, Keimyung University, 1000, Sin-dang dong, Dal-suh gu, Dae-gu, Korea 704-701. ²Corresponding author. Phone: 53-580-5876. Fax: 53-580-5885. E-mail address: kohfood@kmu.ac.kr ³Dept. of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1224.

The effects of ferulic acid and transglutaminase (TG) on the properties of wheat flour dough and bread were investigated. Ferulic acid and TG were blended with hard wheat flour at levels of 250 and 2,000 ppm of flour weight, respectively. The addition of ferulic acid reduced the mixing time and mixing tolerance. The addition of TG did not obviously affect the mixing properties. Significant effects of ferulic acid plus TG on the rested dough texture were observed for overmixed dough. The maximum resistance (Rmax) of the dough was significantly reduced with the addition of ferulic acid but increased with the addition of TG. The addition of TG with ferulic acid restored the Rmax reduced by ferulic acid alone. The proportion of SDS-soluble high molecular weight proteins in the dough increased with the addition of ferulic acid and decreased with TG, when assessed with size-exclusion HPLC fractionation. Although the addition of TG improved the handling properties of the dough made sticky with added ferulic acid, it did not improve the quality of the bread with added ferulic acid as measured by loaf volume and firmness.