Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes.

Autor: Le Loan TK; Faculty of Agriculture and Food Technology, Tien Giang University, Mŷ Tho, Vietnam., Thuy NM; Faculty of Agriculture and Food Technology, Tien Giang University, Mŷ Tho, Vietnam., Le Tri Q; College of Agriculture and Applied Biology, Can Tho University, CâńThó, Vietnam., Sunghoon P; Research Institute of Food and Biotechnology, SPC Group, 203-501, Seoul National University, Gwanak-ro1, Gwanak-gu, Seoul, 08826 Korea.
Jazyk: angličtina
Zdroj: Food science and biotechnology [Food Sci Biotechnol] 2021 Mar 13; Vol. 30 (4), pp. 521-529. Date of Electronic Publication: 2021 Mar 13 (Print Publication: 2021).
DOI: 10.1007/s10068-021-00891-2
Abstrakt: A combination of freeze-dried powder of disproportionating enzyme (D-enzyme)-containing potato tuber and β-amylase-containing ramie leaf was used to improve the gluten-free (GF) bread, and its physicochemical properties were characterized. The presence of D-enzyme and β amylase in the potato tuber and ramie leaf was confirmed. Sixty five percent of partially gelatinized rice flour and 20% corn starch was combined with 10% freeze-dried potato tuber and 1% ramie leaf powder, and baked. The specific volume increased by 23% compared to the control with improved internal characteristics. Texture profile analysis revealed that retrogradation of the bread was retarded when stored for 90 h at 4 °C. The bread crumb amylose content was reduced from 14 to 9% and amylopectin branch chain-length distribution was rearranged, whereby the proportions of the branch chains with Degree of polymerization (DP) < 9 and DP > 19 decreased. The results suggest that D-enzyme and β-amylase cooperatively altered amylose/amylopectin ratio and amylopectin structure.
Competing Interests: Conflict of interestThe authors declare no conflict of interest.
(© The Korean Society of Food Science and Technology 2021.)
Databáze: MEDLINE
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