Advances in gluten-free bread technology.
The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited success. In recent years, enzymes (transglutaminase and cyclodextrinase) and hydrocolloids (carboxymethylcellulose and hydroxypropylmethylcellulose) have become the main focus for the improvement of gluten-free bread. Transglutaminase has been shown to improve the dough viscoelasticity and decrease crumb hardness (6.84-5.73 N) of the resulting bread. Cyclodextrinase also enhances dough viscoelasticity, resulting in an improvement of 53% in shape index and crumb firmness. Similarly, hydroxypropylmethylcellulose improves gas retention and water absorption of dough and reduces crumb hardening rate of the resulting bread, while carboxymethylcellulose significantly increases dough elasticity (60-70 BU) and bread volume (230-267 cm(3)/100 g bread).
Department of Food Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa nitcheupatrick@yahoo.fr.
P H Nitcheu
PH
Ngemakwe
Biocatalysis and Technical Biology Research Group, Cape Peninsula University of Technology, Bellville, South Africa.
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M
Le Roes-Hill
Department of Food Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa.
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VA
Jideani
D001939:Bread / Q000032:analysis*; D003102:Colloids; D003611:Dairy Products; D055050:Diet, Gluten-Free; D002523:Edible Grain; D004531:Eggs; D004548:Elasticity; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D005524:Food Technology / Q000379:methods*; D005983:Glutens; D006026:Glycoside Hydrolases; D018532:Pisum sativum / Q000737:chemistry; D010940:Plant Proteins; D011620:Psyllium; D012441:Saccharomyces cerevisiae; D011503:Transglutaminases; D014783:Viscosity; D014867:Water
D003102:Colloids; D010940:Plant Proteins; D014867:Water; D005983:Glutens; D011620:Psyllium; D011503:Transglutaminases; D006026:Glycoside Hydrolases; C048745:cyclomaltodextrinase
Gluten-free products; enzymes; functional properties; hydrocolloids