Effect of Cyclodextrin Glycosyl Transferase on Dough Rheology and Bread Quality from Rice Flour

Gujral, Hardeep Singh; Guardiola, Ignacio; Carbonell, José Vicente; Rosell, Cristina M.

doi:10.1021/jf0304472

Cited by 51 publications

(56 citation statements)

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“…1.1.3.4), laccase (EC. 1.10.3.2) and proteases can be found in the recipes [10,89,[92][93][94][95]. Some of these enzymes are essential for reaching higher quality in gluten-free bread.…”

Section: Enzymesmentioning

confidence: 99%

“…The cleavage of the a-1, 4 glycosidic bonds and the sometimes [104] simultaneous cyclization of the resulting fragments inside the starch molecules is catalysed be the enzyme CGTase [108]. These cyclodextrins give, by the formation of inclusion complexes with lipids or hydrophobic proteins, emulsifying properties to the dough and can lead to an increase in the crumb structure and a better gas binding in gluten-free rice bread and finally aim in a higher specific volume [93]. Also staling of gluten-free bread because of the cyclodextrins reportedly decreased, based on interaction with retrogradation of the amylopectin and other interactions between proteins and starch [109].…”

Section: Enzymesmentioning

confidence: 99%

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Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

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The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.

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“…1.1.3.4), laccase (EC. 1.10.3.2) and proteases can be found in the recipes [10,89,[92][93][94][95]. Some of these enzymes are essential for reaching higher quality in gluten-free bread.…”

Section: Enzymesmentioning

confidence: 99%

Section: Enzymesmentioning

confidence: 99%

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

View full text Add to dashboard Cite

show abstract

“…The pasting properties of flour also affect bread characteristics including the loaf volume of rice flour breads (Nishita et al, 1976;Bean, 1979, 1982;Gujral et al, 2003) and wheat flour breads (Lee et al, 2001;Morita et al, 2002). Nishita et al (1979) reported that soft bread crumbs were obtained from rice flour with low gelatinization temperature and low final amylograph viscosity upon cooling to 50℃.…”

Section: Relations Between Specific Loaf Volumes and Flour Propertiesmentioning

confidence: 99%

Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten

Araki

Ikeda

Ashida

et al. 2009

FSTR

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Using various rice flours prepared by different milling methods, the relationship between rice flour properties and specific loaf volumes of one-loaf bread made from rice flour with wheat vital gluten were studied. Damaged starch content of rice flour varied from 1.0% to 22.1%. A significant negative correlation was verified between damaged starch content and specific loaf volume of one-loaf bread. Rice flour with low damaged starch content mainly consisted of compound starch granules, aggregated polyhedral single starch granules and smooth surface cells surrounded by the cell wall. The structures of starch granules and cells were maintained in rice flour with low damaged starch content. Rice flour with high damaged starch content consisted of only fine irregular particles without the apparent rice starch structure, or contained fractured large and small cells with rough surface. Although there was not significant correlation between specific loaf volume and median particle size, rice flours which were successful at making bread with high specific loaf volume commonly showed a peak centered around 60 µm with a smaller amount of larger size particles in the particle distribution profile. Thus, the flour particle size distribution appears to affect the specific loaf volume of one-loaf bread. Both the damaged starch content and the profile of particle size distribution were important for high specific loaf volume of one-loaf bread. Less damage to starch and cell structures while lowering the particle size during milling process is critical in obtaining better flour for rice one-loaf bread making.

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“…Rice, due to its properties, is an appropriate cereal to elaborate gluten free cereal products (Gujral et al 2003a(Gujral et al , 2003b. The protein content of rice is lower than any other 44 cereals.…”

mentioning

confidence: 99%

Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice‐Soybean Blends

et al. 2008

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Effect of Cyclodextrin Glycosyl Transferase on Dough Rheology and Bread Quality from Rice Flour

Abstract: The title enzyme was incorrectly named throughout and should be as it appears above.

Cited by 51 publications

References 0 publications

Possibilities to increase the quality in gluten-free bread production: an overview

Possibilities to increase the quality in gluten-free bread production: an overview

Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten

Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice‐Soybean Blends

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