Effect of Adding Whole Milk, Milk Protein Concentrate and Transglutaminases on the Rheological and Nutritional Properties of Local Wheat Flour

Abstract The study was conducted to find out the effect of adding whole milk in proportions 3, 5, and 7%, protein concentrate transglutaminase enzyme 1, 2, 3 units/100 gm flour local wheat on rheological properties using Farinograph device, measuring viscosity dough Amilograph analysis amino acids HPLC. addition had an increase water absorption rate stability time measured by device for all additives compared control sample. 2 units / 100 Varinograph additions sample, optimal concentration flour, which used subsequent experiments. treated with gradual concentrations milk, concentrate, it increasing absorbency graduated led gelatinization temperature maximum amelograph increased proportion lysine, cysteine methionine HPLC best samples were 5% as well concentrate.