Gluten‐free and prebiotic oat bread: Optimization formulation by transglutaminase improvement dough structure

Abstract

Bread is favored by consumers for its nutrition and convenience, which become one of the most widely consumed foods in the world (Azizi et al., 2020;Păcularu-Burada et al., 2020). Gluten produces aggregate, giving dough viscosity, elasticity, and cohesion, which is a major influential factor in baked products' structural characteristics (Silva et al., 2020). Glutenin is found mainly in wheat, rye, and barley (Cukrowska et al., 2017). Wheat contains high prolamin and glutenin, which endowed gluten adhesive and stretchy, forming an elastic network that can obtain light, soft, and chewy bakery products (Xie et al., 2020). Thus, most of the bread was made from wheat.However, it turns out that patients with celiac disease (CD) are intolerant of gluten from wheat, rye, and barley (Serena et al., 2020).CD is one kind of autoimmune disorder (autoimmune enteropathy), which occurs in genetically susceptible individuals exposed to gluten (Sabino et al., 2020). It can cause small intestinal mucosa structural change, resulting in nutritional absorption impaired, diarrhea, and weight loss (Rondanelli et al., 2019). So far, the remedy for CD patients is a gluten-free diet (GFD) (Ruiz-Carnicer et al., 2020).The food with gluten content less than 20 mg/kg can be safely consumed for CD patients (Daly et al., 2020). However, many glutenfree foods are low in fiber, vitamin, and high in fat, sugar, which can easily lead to constipation, obesity, and cardiovascular diseases

Youtiao: Effect of ingredients and processing on quality attributes

“…The resulting youtiao with the yeast and amylase had good sensory acceptance (Li et al, 2021). Li et al (2021) added corn flour and egg at different proportions in the formulations of youtiao free of aluminum.…”

“…There have been no standardized criteria for the sensory and textural quality of youtiao in any country. Different studies in China tended to have variations in the methods of sensory quality evaluation (Dang et al, 2022; Fan et al, 2022; Guo & Wang, 2022; Li et al, 2021; Liu et al, 2022; Liu et al, 2022; Wang et al, 2022; Xiao et al, 2022; Yang et al, 2019; Zhang et al, 2021; Zhou et al, 2020). The most used quality parameters included color, appearance, firmness, stickiness, fat content, structure, flavor, and taste (Table 1).…”

“…Youtiao free of aluminum was developed using combined ingredients (Li et al, 2021; Xiao et al, 2022). Yeast and different enzymes were used in combinations as leavening agents for youtiao formulations (Xiao et al, 2022).…”

“…A significant amount of starch was hydrolyzed into smaller sugars, which acted as a substrate for the yeast fermentation to produce gas for the dough expansion. The resulting youtiao with the yeast and amylase had good sensory acceptance (Li et al, 2021). Li et al (2021) added corn flour and egg at different proportions in the formulations of youtiao free of aluminum.…”

Synergistic anti‐oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage

“…Oat phenolic compounds (OPC) mainly exist in oat bran, which have strong anti-free radical, antioxidant and antibacterial activities (Li et al, 2021). OPC can effectively prevent lipid oxidation and deterioration of nutritional quality, thereby prolonging the shelf life of frozen foods (C. Chen et al, 2018;Hes et al, 2017).…”