Development of gluten-free bread using guar gum and transglutaminase

被引：45

作者：

Mohammadi, Mehrdad ^{[1
]}

Azizi, Mohammad-Hossain ^{[2
]}

Neyestani, Tirang R. ^{[3
]}

Hosseini, Hedayat ^{[4
]}

Mortazavian, Amir Mohammad ^{[4
]}

机构：

[1] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Food Technol Res, Tehran 1981619573, Iran

[2] Tarbiat Modares Univ, Fac Agr, Dept Food Sci & Technol, Tehran, Iran

[3] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Nutr Res, Tehran 1981619573, Iran

[4] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Food Sci & Technol, Tehran 1981619573, Iran

来源：

JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY | 2015年 / 21卷

关键词：

Gluten-free; Bread; Guar gum; Microbial transglutaminase; Gluten replacer; CELIAC-DISEASE; BAKING CHARACTERISTICS; RHEOLOGICAL PROPERTIES; CROSS-LINKING; HYDROCOLLOIDS; QUALITY; FLOUR; DOUGH; BATTERS;

D O I：

10.1016/j.jiec.2014.06.013

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The effects of guar gum (20 and 30 g kg(-1)) in combination with microbial transglutaminase (TGase) (0,1 and 10 u g(-1) pro) on the quality parameters of gluten-free bread, based on rice flour were investigated. Incorporation of guar gum significantly increased specific volume, leading to lower crumb hardness on the baking day compared with control (P < 0.05). Addition of 1 ug(-1) pro of TGase caused appropriate crumb texture and increase in TGase concentration yielded higher crumb hardness. G(3)T(1) formula, containing 30 g kg(-1) of guar gum and 1 ug(-1) pro of TGase was the best formulae, compared to all the others. (C) 2014 The Korean Society of Industrial and Engineering Chemistry. Published by Elsevier B.V. All rights reserved.

引用

页码：1398 / 1402

页数：5

共 33 条

[11] Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase
Gerrard, JA
Fayle, SE
Wilson, AJ
Newberry, MP
Ross, M
Kavale, S
[J]. JOURNAL OF FOOD SCIENCE, 1998, 63 (03) : 472 - 475
[12] Studies on cake quality made of wheat-chickpea flour blends
Gomez, Manuel
Oliete, Bonastre
Rosell, Cristina M.
Pando, Valentin
Fernandez, Encarnacion
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (09) : 1701 - 1709
[13] Coeliac disease and oats: a systematic review
Haboubi, N. Y.
Taylor, S.
Jones, S.
[J]. POSTGRADUATE MEDICAL JOURNAL, 2006, 82 (972) : 672 - 678
[14] Possibilities to increase the quality in gluten-free bread production: an overview
Houben, Andreas
Hoechstoetter, Agnes
Becker, Thomas
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2012, 235 (02) : 195 - 208
[15] Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
Krupa-Kozak, Urszula
Altamirano-Fortoul, Rossana
Wronkowska, Magorzata
Rosell, Cristina M.
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2012, 235 (03) : 545 - 554
[16] Transglutaminase: Its utilization in the food industry
Kuraishi, C
Yamazaki, K
Susa, Y
[J]. FOOD REVIEWS INTERNATIONAL, 2001, 17 (02) : 221 - 246
[17] Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Lazaridou, A.
Duta, D.
Papageorgiou, M.
Belc, N.
Biliaderis, C. G.
[J]. JOURNAL OF FOOD ENGINEERING, 2007, 79 (03) : 1033 - 1047
[18] Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt
Lorenzen, PC
Neve, H
Mautner, A
Schlimme, E
[J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2002, 55 (03) : 152 - 157
[19] Functional and rheological properties of protein enriched gluten free composite flours
Marco, Cristina
Rosell, Cristina M.
[J]. JOURNAL OF FOOD ENGINEERING, 2008, 88 (01) : 94 - 103
[20] Optimization of Gluten-Free Formulations for French-Style Breads
Mezaize, S.
Chevallier, S.
Le Bail, A.
de Lamballerie, M.
[J]. JOURNAL OF FOOD SCIENCE, 2009, 74 (03) : E140 - E146

← 1 2 3 4 →