Effects of Carboxymethylcellulose, Yoghurt and Transglutaminase on Textural Properties of Oat Bread

摘要

Oat bread was baked with carboxylmethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) following a 33 Box-Behnken design consisting of CMC (1, 2 g), YG (10.75, 33.75 g) and TG (0.5, 1.5 g) as independent variables. The dependent variables of interest for the textural properties were hardness, chewiness, gumminess, springiness and specific loaf volume. Increasing CMC (1–2 g) significantly (P < 0.05) increased all the textural parameters of the bread, but not its specific volume (1.49–1.46 mL/g). YG significantly (P < 0.05) decreased the hardness (786.01–593.39 N), chewiness (36.44–20.22 N) and gumminess (2.28–1.21 N), but sightly (P > 0.05) increased the springiness (11.28–11.41 mm) and specific loaf volume (1.51–1.67 mL/g) of the resulting bread. TG significantly (P < 0.05) affected all the textural parameters of oat bread, increased bread hardness (537.85–692.41 N), but decreased other parameters such as gumminess (4.66–2.14 N), springiness (6.47–4.14 mm), and specific loaf volume (1.61–1.54 mL/g) as the level of TG increased from 0.5 to 1.5 g. The objective of the optimization was to establish the amount of CMC, YG and TG required for optimal oat bread production. Hardness, chewiness, gumminess and springiness were used for numerical optimization to estimate the optimal level of ingredients for the production of oat bread. The predicted optimal ingredients for preparing oat bread were: CMC (1 g), yoghurt (33.75 g) and TG (0.98 g) with a desirability of 0.93.