Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters
| Autor: | Marzieh Bolandi, Fariborz Nahidi, Mohadeseh Eslami Kanafi, Homa Baghaei, Mahdi Karimi, Majid Arabameri, Mahdis Moradi |
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| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Guar gum biology Tissue transglutaminase Chemistry General Chemical Engineering 010401 analytical chemistry Sodium Caseinate food and beverages 04 agricultural and veterinary sciences Shelf life 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences 0404 agricultural biotechnology Enzyme Volume (thermodynamics) biology.protein Food science Safety Risk Reliability and Quality Potato starch Flavor Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 15:2344-2351 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | Nowadays, celiac disease is known as an autoimmune disorder, the only cure for whom is consuming gluten-free foods. In this study, potato flour (Konbak variety) was used as a gluten-free resource in bread baking and texture improvement. Nevertheless, industrial challenges and strategies to facilitate formulation development still exist in terms of gluten-free bread characteristics such as texture, flavor, and extension of the products shelf life. As additives, guar gum, sodium caseinate and microbial transglutaminase enzyme at four levels (0.0, 0.5, 1.0 and 1.5) were used. Principal component analysis (PCA) was applied to evaluate type and level of additives in three bread formulations. The multivariate analysis allowed us to recognize different effect of additives from each other. The results showed that these additives increased the porosity, adhesion and elongation of the treatments and reduced the amount of a*, L* and b* dye component in the bread crust. Moreover, they reduced the specific volume, firmness of the tissue, adhesion and wrinkle of the final product. Besides that, all optimal formulation showed an acceptability quality level, indicating the potential to be used on an industrial scale. |
| Databáze: | OpenAIRE |
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