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Role of chitosan and transglutaminase on the elaboration of gluten-free bread
- Source :
- J Food Sci Technol
- Publication Year :
- 2019
- Publisher :
- Springer Science and Business Media LLC, 2019.
-
Abstract
- The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure. Thus, in the present work, we produced gluten-free bread using red rice flour and cassava flour, transglutaminase, and chitosan at concentrations of 0%, 1%, and 2%. Loaves of bread were characterized, and the instrumental texture properties during five days were determined. Bread produced with chitosan and transglutaminase presented lighter brown coloration due to incomplete Maillard reaction and low specific volumes varying from 1.64 to 1.48 cm(3)/g, possibly due to chitosan interfering with yeast fermentation. Rheological tests revealed increases in viscosity before and after fermentation when chitosan was used. Bread with chitosan presented high initial firmness but a lower rate of staling, possibly due to water retention. According to results, a possible network involving chitosan and other proteins promoted by transglutaminase was formed and after optimization could yield better gluten-free bread. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-04223-5) contains supplementary material, which is available to authorized users.
- Subjects :
- 030309 nutrition & dietetics
Tissue transglutaminase
macromolecular substances
Yeast fermentation
Chitosan
03 medical and health sciences
chemistry.chemical_compound
symbols.namesake
0404 agricultural biotechnology
Food science
Gluten-free bread
chemistry.chemical_classification
0303 health sciences
biology
Chemistry
digestive, oral, and skin physiology
technology, industry, and agriculture
food and beverages
04 agricultural and veterinary sciences
040401 food science
Gluten
carbohydrates (lipids)
Maillard reaction
symbols
biology.protein
Original Article
Fermentation
Food Science
Subjects
Details
- ISSN :
- 09758402 and 00221155
- Volume :
- 57
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science and Technology
- Accession number :
- edsair.doi.dedup.....8405ddfe81e8b0765cad4eb08b509f35