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
收藏
页码：1398 / 1402
页数：5
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