Effect of Cyclodextrinase on Dough Rheology and Bread Quality from Rice Flour

Abstract

Gluten-free breads are usually characterized by deficient quality characteristics as compared to wheat breads. Problems related to volume and crumb texture are associated with gluten-free breads even when rice flour is used, which seems to be the best raw material for this type of bread. The potential use of cyclodextrin glycosyl transferase (CGTase) as a rice bread improver is presented. The effect of CGTase addition to rice flour on dough rheology and bread quality was investigated. In addition, an experimental design was developed to optimize the levels of CGTase, hydroxypropylmethylcellulose (HPMC), and oil. The addition of CGTase produced a reduction in the dough consistency and also in the elastic modulus. With regard to the rice bread quality, better specific volume, shape index, and crumb texture were obtained. The amount of cyclodextrins in the bread crumb was quantified to explain the action of this enzyme. The data indicate that the improving effect of the CGTase results from a combination of its hydrolyzing and cyclizing activities, the latter being responsible for the release of cyclodextrins, which have the ability to form complexes with lipids and proteins.

The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread

“…Furthermore, the moisture content of the breads containing HPMC gum is higher than those containing xanthan gum and that water retention capacity of the breads improve with the combined use of both gums. The findings obtained in this stage of the study are consistent with the reports of Stauffer (1990), Gallagher et al (2004) and with the findings of Rosell et al (2001), Gujral et al (2003) and Crockett et al (2011). It was further observed that combined use of hydrocolloid(s) with surfactants in dough formulation did not have a significant (P > 0.01) impact on the moisture content of breads compared to the breads made without using surfactants (Pyler 1988).…”

Breadmaking performance of protein enriched, gluten-free breads

“…Rice flour is a gluten free cereal frequently used for producing fermented products [2][3][4]. Rice flour has soft taste, colourless, low levels of sodium, easily digestible carbohydrates and low hypoallergenic properties.…”

“…In order to overcome the problems associated to the lack of viscoelasticity different gums -hydroxypropylmethylcellulose (HPMC), locust bean gum, guar gum, carrageenan, xanthan gum, agar-and starches (corn, cassava and potato) are often incorporated in the recipes of fermented gluten free products [6][7][8][9][10]. Among the hydrocolloids used, the HPMC is one of the most appropriate to improve the volume and texture of the rice based gluten-free breads [2,[11][12][13][14]. In addition, proteins from different sources such as soybean, egg albumen and dairy proteins can also be added to gluten-free flours in order to increase the nutritional value [15][16][17][18].…”

Flow property measurement of rice flour- A Review

“…Rice flour exhibits a number of unique characteristics and can be a better substitute of other starch sources in a number of food applications, to prepare baby foods, noodles, soups, thickener, extruded products and blending with other ingredients [6]. Due to soft taste, colourless appearance, hypoallergenic properties, low levels of sodium and easy digestible carbohydrates, rice flour is one of the most suitable cereals for glutenfree product formulations [7]. Moreover, it has the smallest particle size and the whitest colour of all commercial grains.…”