Determination of the optimum mixture of transglutaminase, l-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology.

The optimum levels of transglutaminase (TGase), l-ascorbic acid (l-AA), and xylanase (Xyl) were determined using response surface methodology to improve quality and consumer acceptability of bread made with wheat flour. A Box-Behnken design with three independent variables (TGase, l-AA, and Xyl) and three levels was used to develop models for the different responses (peak time, mixing tolerance, extensibility, resistance, specific volume, hardness, and consumer acceptability). Overall, l-AA and Xyl improved dough and bread properties, whereas the addition of TGase positively affected to texture and overall acceptability by consumer test. The optimal formulation for dough and bread properties and consumer acceptability were identified and the optimal value was 0.36 g/100 g TGase, 0.026 g/100 g Xyl, and 0.005 g/100 g l-AA. The results demonstrate that the addition of optimum amounts of TGase, Xyl, and l-AA improves the baking quality of the flour by enhancing dough properties and increase the consumer acceptability of the bread.