Effect of transglutaminase additive on the quality of gluten-free bread

Dłużewska, Elżbieta; Marciniak-Łukasiak, Katarzyna; Kurek, Natalia

doi:10.1080/19476337.2014.917336

Cited by 27 publications

(18 citation statements)

References 20 publications

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“…Recent scientific studies have increasingly focused on GFB (Dłużewska, Marciniak-Lukasiak, & Kurek, 2015;Różyło, Rudy, Krzykowski, & Dziki, 2015;Różyło, Rudy, Krzykowski, Dziki, Gawlik-Dziki et al, 2015;Tsatsaragkou et al, 2014). GFB is unaccepted completely by consumers (Mariotti, Pagani, & Lucisano, 2013), because many studies have addressed the impact of various additives on the quality of GFB.…”

Section: Introductionmentioning

confidence: 99%

Study on the physical and antioxidant properties of gluten-free bread with brown algae

Różyło

Hassoon

Gawlik‐Dziki

et al. 2016

CyTA - Journal of Food

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The aim of the work was to determine the influence of brown algae on the physical, antioxidant, and sensorial properties when added directly into the gluten-free bread (GFB) recipe. Algae powder was added in the amounts of 2%, 4%, 6%, 8%, and 10% of the total flour content. Compared to the control bread, a larger volume was obtained using 4% of algae. With an increased content of brown algae, significant changes were noted in the color of the breadcrumb. Favorable changes in the texture were also observed. Brown algae addition significantly increased the antioxidant activity of GFB. Most importantly, antiradical compounds from the functional products were highly bioaccessible in vitro. The results confirm the possibility of the use of brown algae powder in the production of GFB. Because of the unpleasant taste on over-addition, the acceptable GFB can be obtained by adding 2% or 4% of the algae.Estudio de las propiedades físicas y antioxidantes del pan sin gluten con algas pardas RESUMEN El objetivo de este trabajo fue determinar la influencia de las algas pardas en las propiedades físicas, antioxidantes y sensoriales cuando se añaden directamente a la receta de pan sin gluten (GFB). Se añadió algas en polvo en cantidades de 2%, 4%, 6%, 8% y 10% del contenido total de harina. En comparación con el pan control, se obtuvo un mayor volumen utilizando un 4% de algas. Con un mayor contenido de algas pardas se observaron cambios significativos en el color de la molla del pan. También se observaron cambios favorables en la textura. La adición de algas pardas aumentó significativamente la actividad antioxidante de GFB. Aún más importante, los compuestos antiradicales de los productos funcionales fueron altamente bioaccesibles in vitro. Los resultados confirmaron la posibilidad de la utilización de algas pardas en polvo en la producción de GFB. Debido al mal sabor del exceso de adición, el pan sin gluten aceptable se puede obtener con una adición de 2% o 4% de algas. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Study on the physical and antioxidant properties of gluten-free bread with brown algae

Różyło

Hassoon

Gawlik‐Dziki

et al. 2016

CyTA - Journal of Food

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“…Addition of soy protein isolate to amadumbe flour would improve the composite’s amino acid content. Transglutaminase has been proposed to form cross‐links by catalysing an acyl transfer reaction between a γ‐carboxy amide of the peptide or protein‐bound glutamine and a primary amine (Babiker et al , ; Dłużewska et al , ). The presence of glutamine and lysine in the flours confirms them as potential sources of substrates for modification.…”

Section: Resultsmentioning

confidence: 99%

Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

Manhivi

Amonsou

2020

Int J of Food Sci Tech

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Gluten-free bread remains of poor quality despite efforts to amend gluten-free flours with ingredients such as hydrocolloids and proteins. Enzymatic modification of the proteins in dough may result in polymers that mimic gluten. This research investigated the effects of transglutaminase and tyrosinase on the rheological properties of amadumbe dough. Tyrosinase oxidation resulted in a 7.7-39.4% decrease in doughfree amine, and a 16.8-46.3% decrease in the dough thiol content as activity was increased from 0 to 80 U g À1 flour. Transglutaminase treatment decreased the dough-free amino groups by 10-38.1% as activity was increased from 0 to 2 U g À1 flour. Evidence of tyrosinase and transglutaminase-mediated cross-linking was provided by relevant model reactions monitored by mass spectrometry. An increase in dough G 0 and G″ showed that both transglutaminase and tyrosinase improved dough viscoelasticity. The increase in the viscoelasticity of the dough potentially improves carbon dioxide retention during proofing. Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al. 2400 Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al.

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“…to 0.75% in the samples had a negative effect on bread hardness (Dłużewska et al, 2015). Onyango, Mutungi, Unbehend, and Lindhauer (2010) showed that adding the concentration of enzyme lowered rheology, while viscosity and elastic return were increased.…”

Section: Hardnessmentioning

confidence: 96%

“…According to Dłużewska et al (2015), adding TGase (1 U/g) increased the SpVol and porosity of the product. However, the changes were not significant.…”

Section: Spvolmentioning

confidence: 99%

Incorporation of Sesamum indicum protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties

Monfared

Nouri

2020

J Food Process Preserv

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The current investigation was undertaken to evaluate and optimize the effects of incorporation of Sesame (Sesamum indicum L.) protein and transglutaminase on physico‐chemical and sensory properties of rice flour‐based gluten‐free cakes. Moreover, some characteristics of prepared products such as moisture content and texture specifications were measured. According to findings, all treatments had a significant effect on the sensory, texture, and color properties of the products. The strongest effect on the brightness index was observed in the sample containing 6% S. indicum protein isolate and 0.6% transglutaminase on a backing day, the lowest effect was associated with the sample containing 5.12% S. indicum protein isolate and 1.02% transglutaminase on the 5th day on the shelf life. The results showed that producing a gluten‐free rice flour cake by S. indicum protein and transglutaminase is possible and applying enzymes for improving the quality of gluten‐free products is a promising technology. Practical applications The S. indicum seed is a rich source of lipid, methionine, and tryptophan and protein. Also, rice has desirable specifications like good protein content, easy digestion, pleasant taste, low sodium, lipid, and fiber content, high carbohydrate content, and hypoallergenic properties. This study aimed to incorporate the S. indicum protein in gluten‐free rice‐based cake formulation. Producing gluten‐free products for consumers with gluten intolerance is a promising attempt. Transglutaminase was also used as an auxiliary connector to improve the properties of the final product. Given the satisfactory sensory and texture specifications, the use of S. indicum protein isolate and transglutaminase in gluten‐free formulation is recommended. Improving color specification in terms of color stability of the outside and whiteness of the texture and better adhesiveness and hardness characteristics are some of the advantages of the proposed formulation.

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Effect of transglutaminase additive on the quality of gluten-free bread

Cited by 27 publications

References 20 publications

Study on the physical and antioxidant properties of gluten-free bread with brown algae

Study on the physical and antioxidant properties of gluten-free bread with brown algae

Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

Incorporation of Sesamum indicum protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties

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