Naslov
Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates

Autori
Smerdel, Bojana ; Pollak, Lea ; Novotni, Dubravka ; Čukelj, Nikolina ; Benković, Maja ; Lušić, Dražen ; Ćurić, Duška

Izvornik
Journal of food and nutrition research (1336-8672) 51 (2012), 4; 242-253

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
gluten-free bread; transglutaminase; optimisation; protein addition; extruded flour; texture profile

Sažetak
Different enzymes and other proteins are used to improve the quality of gluten-free breads, but their combinations and relative amounts need to be optimised to reduce product cost and improve overall consumer acceptability. This paper aimed to investigate the feasibility of using extruded flours (rice, potato, corn, buckwheat) in combination with various proteins (egg-white powder, soy isolate, caseinate) and different amounts of transglutaminase (TG ; 1 IU and 10 IU TG per gram of protein) to produce technologically and nutritionally improved gluten-free breads that may be useful for enhancing the diet of celiac sufferers. Recipe and protein addition interacted to significantly affect all physical properties of bread. TG addition reduced gluten content and increased crumb hardness and chewiness. The bread with the most desirable properties was prepared with extruded buckwheat extrudate, egg-white powder and 10 IU TG per gram of protein.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA