In order to improve the physical properties of black wheat dough, equipment such as mixing experiment instrument, rheometer and Fourier transform infrared spectrometer was used to explore the effects of different contents of glutamine transaminase (TG) on the thermal mechanical properties, rheological properties, and secondary structure of protein of black wheat dough. The results showed that the viscosity, formation time, and stability time of black wheat dough were increased first and then decreased with the increasing content of TG, and the water absorption rate was decreased, the protein weakening degree, and rebound value were decreased first and then increased. The starch arrangement was more orderly, and the dough stability was improved. The modulus of elasticity and viscosity of black wheat dough were increased with the addition of TG, and the comprehensive viscoelasticity and tensile strength of dough were increased. Moreover, the content of secondary ordered structure of protein and disulfide bond of dough were increased, and the protein elasticity and structural stability were improved. However, excessive TG addition (>1.1%) would lead to excessive protein cross-linking, and the starch granules were forced to be exposed, and the strength and stability of dough were decreased. On the whole, when the content of TG was 1.1%, the physicochemical properties of black wheat dough were improved significantly (P<0.05). The results could provide reference for the development of black wheat flour processing products.
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