Improvements in the bread-making quality of gluten-free rice batter by glutathione.
The wide prevalence of celiac disease and wheat allergy has led to a growing demand for gluten-free foods. Rice proteins do not possess the viscoelastic properties typically found in gluten, thus making rice flour unsuitable for the production of yeast-leavened products. In the present study, we found that the addition of glutathione to rice batter improves its gas-retaining properties. Glutathione was found to prevent the formation of the disulfide-linked macromolecular protein barrier, which is reported to confer resistance to the deformation of rice batter in the baking process. Also, glutathione appeared to gelatinize rice starch at lower temperatures. Microstructure analyses of glutathione-added rice bread revealed it to have a perforated structure like wheat bread but with a smoother-looking surface. These data collectively suggest that glutathione facilitates the deformation of rice batter, thus increasing its elasticity in the early stages of bread baking and the volume of the resulting bread.
Yano
Hiroyuki
H
National Food Research Institute, National Agriculture and Food Research Organization, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan. hyano@affrc.go.jp
D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D005978:Glutathione / Q000032:analysis*; D005983:Glutens / Q000737:chemistry*; D012275:Oryza / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry
D010940:Plant Proteins; D005983:Glutens; D005978:Glutathione