title: Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours.
abstract: Gluten-free breads are an alternative for celiacs but are characterized by deficient sensory qualities compared with traditional breads. This work aimed to incorporate a commercial CGTase enzyme and the CGTase produced by Bacillus firmus strain 37 in the production of these breads to overcome these drawbacks. The flours employed were corn and pinion flours, which had the best CD production by CGTase, and exhibited good antioxidant activity, respectively. Rice flour was used as a control. The addition of the CGTase enzyme increased the specific volume and improved the texture of the breads. In the sensory analyses, the best score given by non-celiacs was for bread with pinion and rice flours and CGTase from B. firmus strain 37, while celiacs awarded the best score to the bread with rice flour only and same enzyme. The results demonstrate an improvement in the sensory and technological characteristics of gluten-free breads using the CGTase enzyme.
authors: Department of Pharmacy and.
authors: Fernanda Maria
authors: FM
authors: Basso
authors: Camila Sampaio
authors: CS
authors: Mangolim
authors: Maria Fernanda Alves
authors: MF
authors: Aguiar
authors: Antonio Roberto Giriboni
authors: AR
authors: Monteiro
authors: Rosane Marina
authors: RM
authors: Peralta
authors: Graciette
authors: G
authors: Matioli
mesh_terms: D000975:Antioxidants / Q000494:pharmacology; D001407:Bacillus / Q000378:metabolism; D001939:Bread / Q000032:analysis*; D002446:Celiac Disease / Q000178:diet therapy; D003505:Cyclodextrins / Q000378:metabolism; D055050:Diet, Gluten-Free; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D005964:Glucosyltransferases / Q000378:metabolism; D005983:Glutens / Q000009:adverse effects; D006801:Humans; D012275:Oryza; D012639:Seeds; D013649:Taste; D064028:Tracheophyta; D003313:Zea mays
chemical_list: D000975:Antioxidants; D003505:Cyclodextrins; D005983:Glutens; D005964:Glucosyltransferases; C019963:cyclomaltodextrin glucanotransferase
keywords: Bread production; CGTase; celiac disease; cyclodextrin