Transglutaminase (TG) and vital gluten (VG) were tested as improver agents in bread. The experimental design evaluated TG (0, 0.05, 0.1, 0.2 g/100 g flour), VG (0 and 1 g/100 g flour), and wheat flour strength (weak - WF, medium - MF, and strong - SF). Bread specific volume, texture, color, moisture content and water activity were assessed and elaborated with multivariate statistical analysis (MANOVA). TG had a significant (p ≤ 0.001) impact on bread specific volume, color, texture and water status, while VG significantly (p ≤ 0.001) impacted on crust color and texture. A significant (p ≤ 0.05) synergic effect (TGxVG) was observed on texture, crust color and water activity, depending on flour strength. Optimal addition levels for best bread quality (low hardness and high specific volume) were selected for each flour: WF 0.2 g/100 g flour TG and 1 g/100 g flour VG; MF, 0.1 and 0.2 g/100 g flour of TG with 1 g/100 g flour VG; SF 0.1 g/100 g flour TG with 1 g/100 g flour VG.

转谷氨酰胺酶（TG）和重要面筋（VG）作为面包中的改良剂进行了测试。实验设计评估了TG（0、0.05、0.1、0.2 g / 100 g面粉），VG（0和1 g / 100 g面粉）和小麦粉强度（弱-WF，中-MF和强-SF） 。通过多变量统计分析（MANOVA）对面包的比容，质地，颜色，水分含量和水分活度进行了评估和完善。TG对面包的比容，颜色，质地和水分状态有显着影响（p≤0.001），而VG对面包皮的颜色和质地有显着影响（p≤0.001）。根据面粉强度，观察到了明显的（p≤0.05）增效作用（TGxVG），对质地，结皮颜色和水分活度具有协同作用。为每种面粉选择了最佳面包质量（低硬度和高比容）的最佳添加量：WF 0。2克/ 100克面粉TG和1克/ 100克面粉VG; MF，0.1和0.2 g / 100 g面粉TG和1 g / 100 g面粉VG; SF 0.1克/ 100克面粉TG和1克/ 100克面粉VG。