Enzymes improve dough strength and texture during pasta production by transforming gluten proteins into shorter molecules. This allows the dough to absorb more water, resulting in a better-textured pasta and a smoother surface during extrusion.
This study investigated the influence of transglutaminase (TG) concentration and kneading time on gluten-free pasta's quality, texture, and nutritional content. Pasta dough composed of red rice, white quinoa, and tapioca flour was examined under seven treatment conditions.
- ... In the production of noodles, adding TGase (glutamine transaminase), by adjusting the amount of enzyme and reaction time can control the texture of noodles, so that the taste is significantly improved.
They allow for the creation of products with simpler ingredient lists while achieving the desired texture and crunchiness. Proteases, xylanases and amylases enhance the products visual appearance including shape, thickness, checking and colour. In addition to an improved environmental impact ...
Enzymes are added to the dough during pasta production to break down the gluten and other proteins, making them more easily digestible and improving the texture of the pasta.
This study aimed to improve the physicochemical and sensorial properties of wheat bran pasta by evaluating the effect of cellulase-treated wheat bran (CTWB) on the rheological properties of the dough and the quality of produced pasta.
Enzymes affect the dough rheology and soften the dough, thereby giving good loaf volume, softness and better texture to the product. In pasta processing, enzymes are used to modify gluten protein network to get better strand quality, firmness ...
- enzyme that improves the texture of gluten-free pasta and noodles. It does this by modifying the protein structures and trapping starch in the protein network, resulting in a smoother texture.
The cooked noodles prepared with less water (27 g/100 g flour) and enzyme treatment showed a firmer texture than those prepared without reduced water or enzyme treatment (30 g/100 g flour). As explained earlier, in the reaction of xylanase during dough development (Slade et al.
