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51 2012

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2012

SMERDEL, B. – POLLAK, L. – NOVOTNI, D. – ČUKELJ, N. – BENKOVIĆ, M. – LUŠIĆ, D. – ĆURIĆ, D.
Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
Journal of Food and Nutrition Research, 51, 2012, č. 4, s. 242-253

Duška Ćurić, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Tel: 00385 14605164, fax: 00385 14836083, e-mail: dcuric@pbf.hr

Súhrn: Different enzymes and other proteins are used to improve the quality of gluten-free breads, but their combinations and relative amounts need to be optimized to reduce the product cost and to improve the overall consumer acceptability. This paper aimed to investigate the feasibility of using extruded flours (rice, potato, corn, buckwheat) in combination with various proteins (egg-white powder, soya isolate, caseinate) and different amounts of transglutaminase (TG; 1 IU and 10 IU TG per gram of protein) to produce technologically and nutritionally improved gluten-free breads that may be useful for enhancing the diet of celiac sufferers. Recipe and protein addition interacted to significantly affect all physical properties of bread. TG addition reduced gluten content and increased crumb hardness and chewiness. The bread with the most desirable properties was prepared with extruded buckwheat extrudate, egg-white powder and 10 IU TG per gram of protein.

Kľúčové slová: gluten-free bread; transglutaminase; optimisation; protein addition; extruded flour; texture profile

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