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Development of gluten-free bread using guar gum and transglutaminase

2014; Elsevier BV; Volume: 21; Linguagem: Inglês

10.1016/j.jiec.2014.06.013

1876-794X

Mehrdad Mohammadi, Mohammad Hossein Azizi, Tirang R. Neyestani, Hedayat Hosseini, Amir Mohammad Mortazavian,

Proteins in Food Systems

The effects of guar gum (20 and 30 g kg−1) in combination with microbial transglutaminase (TGase) (0, 1 and 10 u g−1 pro) on the quality parameters of gluten-free bread, based on rice flour were investigated. Incorporation of guar gum significantly increased specific volume, leading to lower crumb hardness on the baking day compared with control (P < 0.05). Addition of 1 u g−1 pro of TGase caused appropriate crumb texture and increase in TGase concentration yielded higher crumb hardness. G3T1 formula, containing 30 g kg−1 of guar gum and 1 u g−1 pro of TGase was the best formulae, compared to all the others.