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Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes

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Abstract

Generating high pleasant and nutritious gluten-free (GF) bread for sufferers with celiac disease (CD) is a main task for food technologists. Amaranth is a useful nutrition and gliadin-free and could be utilized in GF products. At this study, by using different substitutions of amaranth flour (0%, 15%, 25%) GF bread samples were produced, and the effects of lipase and protease enzymes as bread improver have been investigated. On this assessment, physicochemical (ash, moisture, specific volume, bread yield, color index and porosity) and rheological (springiness, chewiness, cohesiveness, hardness and staling) characteristic, microstructure and sensory feature of bread were evaluated. The consequences tested the production bread with acceptable sensory properties is feasible with the aid of applying amaranth flour in GF bread formulations. Applying 15% amaranth flour increased meaningfully bread porosity and specific volume, but texture hardness was notably decreased. 25% amaranth flour formulation lowered hardness, specific volume and porosity of bread samples. Utilizing lipase and protease enzymes in 15% amaranth flour reduced texture hardness, porosity and specific volume, while the enzymes at 25% amaranth flour heightened the mentioned bread properties. In this result, for lower amaranth flour substitution (15%), using enzymes in formulation is not necessary, however enzymes in 25% Amaranth flour substitution could promote bread texture, porosity and specific volume.

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Availability of data and materials

All data generated or analysed during this study are included in this published article (and its supplementary information files).

Code availability

Not applicable.

Abbreviations

CD:

Celiac disease

GF:

Gluten-free

SEM:

Scanning electron microscopy

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Acknowledgements

This study was part of a Ph.D. thesis of Saadat Azizi in Food Science.

Funding

This project is sponsored by the authors.

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Authors and Affiliations

  1. Department of Food Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Iran

    Saadat Azizi

  2. Department of Food Science and Technology, Islamic Azad University Hamedan Branch, Hamedan, Iran

    Saadat Azizi

  3. Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran

    Mohammad Hossein Azizi

Authors
  1. Saadat Azizi
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  2. Mohammad Hossein Azizi
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Contributions

SA: Proposal writing, Laboratory activity, Article draft writing and Statistical analysis of data. MHA: Supervisor, Experimental design, Providing language help and Proof reading the article.

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Correspondence to Mohammad Hossein Azizi.

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Azizi, S., Azizi, M.H. Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes. J Food Sci Technol 60, 2213–2222 (2023). https://doi.org/10.1007/s13197-023-05748-6

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  • DOI: https://doi.org/10.1007/s13197-023-05748-6

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