Effects of protein and transglutaminase on the preparation of gluten-free rice bread
- 721 Downloads
Effects of transglutaminase (TGase) and proteins such as whey protein, caseinate, and soy protein on the preparation of gluten-free rice breads using non-waxy rice flour were investigated. Rice flour (about 12% moisture content) was prepared from dry milling of dried grain after rice got soaked. Unlike general dry milled flour, newly developed rice flour increased water binding capacity (WBC), swelling power, and peak viscosity. Soy protein increased WBC but other proteins slightly decreased with the increase of levels. Lightness decreased and yellowness increased with the addition of whey and soy protein. All pasting viscosities decreased with the addition of protein. The TGase improved the network structure of rice batter. The 2nd proof time of rice batter with protein was shortened by 4–9 min with the addition of TGase. The specific volumes of rice breads with whey and soy protein also increased. TGase and protein additions decreased the hardness of rice bread. Sensory test showed that roasted flavor, volume, air cell homogeneity, and overall quality were significantly different (p<0.05) with protein and TGase additions.
Keywordsrice flour soaking gluten-free rice bread transglutaminase protein
Unable to display preview. Download preview PDF.
- 4.Shin M, Gang DO, An YH. The preparation methods of rice flour mix and rice bread. Korean Patent 10-0742572 (2007)Google Scholar
- 10.Song JY, Shin M. Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice bread. Food Sci. Biotechnol. 16: 759–764 (2007)Google Scholar
- 11.An YH, Gang DO, Shin M. Effects of transglutaminase on the physical properties of resistant starch-added wheat flour doughs and baguettes. Food Sci. Biotechnol. 14: 608–613 (2005)Google Scholar
- 13.Nonaka M, Tanaka H, Okiyama A, Motoki M, Ando H, Unda K, Matsura A. Polymerisation of several proteins by Ca2+ independent transglutaminase derived from micro-organisms. Agr. Biol. Chem. Tokyo 53: 2619–2623 (1989)Google Scholar
- 17.Ahn HJ, Kim JH, Chang YH, Steffe JF, Ng PKW, Park HR. Effects of transglutaminase on pasting and rheological properties of different wheat cultivars blended with barley or soy flour. Food Sci. Biotechnol. 17: 52–57 (2008)Google Scholar
- 22.AACC. Approved Methods of the AACC, 10th ed. The American Association of Cereal Chemists’, St Paul, MN, USA (2000)Google Scholar
- 23.Williams PC, Kuzina FD, Hlynka IA. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411–420 (1970)Google Scholar
- 24.Medcalf DF, Gilles KA. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem. 42: 558–568 (1965)Google Scholar
- 25.Schoch TJ. Swelling power and solubility of granular starches. Vol. IV, pp. 106–108. In: Methods in Carbohydrate Chemistry. Whistler RL, Smith RJ, BeMiller JN, Wolfrom ML (eds). Academic Press Inc., New York, NY, USA (1964)Google Scholar