Development of gluten-free bread using guar gum and transglutaminase

Mehrdad Mohammadi; Mohammad-Hossain Azizi; Tirang R. Neyestani; Hedayat Hosseini; Amir Mohammad Mortazavian

Journal of Industrial and Engineering Chemistry, Vol.21, 1398-1402, January, 2015

DOI10.1016/j.jiec.2014.06.013 Export Citation

Development of gluten-free bread using guar gum and transglutaminase

Mehrdad Mohammadi, Mohammad-Hossain Azizi¹, Tirang R. Neyestani^{2, †}, Hedayat Hosseini³, and Amir Mohammad Mortazavian³

Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
¹Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modarres University, Tehran, Iran
²Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran 1981619573, Iran
³Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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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.

Keywords:Gluten-free;Bread;Guar gum;Microbial transglutaminase;Gluten replacer

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[2] Murray JA, Am. J. Clin. Nut., 69, 354 (1999)

[3] Shahbazkhani B, Malekzadeh R, Sotoudeh M, Moghadam KF, Farhadi M, Ansari R, Elahyfar A, Rostami K, Eur. J. Gastroen. Hepat., 15, 475 (2003)

[4] Niewinski MM, J. Am. Diet. Assoc., 108, 661 (2008)

[5] Zannini E, Pontonio E, Waters DM, Arendt EK, Appl. Microbiol. Biotechnol., 93(2), 473 (2012)

[6] Haboubi NY, Taylor S, Jones S, Postgrad. Med. J., 82, 672 (2006)

[7] Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG, J. Food Eng., 79(3), 1033 (2007)

[8] Gallagher E, Gormley TR, Arendt EK, J. Food Eng., 56(2-3), 153 (2003)

[9] Moore MM, Schober TJ, Dockery P, Arendt EK, Cereal Chem., 81, 567 (2004)

[10] Cato L, Gan J, Rafael L, Small D, Food Aust., 56, 75 (2004)

[11] Curic D, Novotni D, Tusak D, Bauman I, Gabric D, Agric. Conspec. Sci., 72, 227 (2007)

[12] Mezaize S, Chevallier S, Le Bail A, De Lamballerie M, J. Food Sci., 74, 140 (2009)

[13] Anton AA, Artfield SD, Int. J. Food Sci. Nutr., 59, 11 (2008)

[14] Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK, Cereal Chem., 83, 28 (2006)

[15] AACC International, Approved Methods of the American Association of Cereal Chemists, 10th ed., The Association, St. Paul, MN, 2000.

[16] Mohammadi M, Sadeghnia N, Azizi MH, Neyestani TR, Mortazavian AM, J. Ind. Eng. Chem., 20(4), 1812 (2014)

[17] Marco C, Rosell CM, J. Food Eng., 88(1), 94 (2008)

[18] Wang JS, Zhao MM, Yang XQ, Jiang YM, Chun C, Food Hydrocolloids, 21, 174 (2007)

[19] Rosell CM, Haros M, Escriva C, De Barber CB, J. Agric. Food Chem., 49, 2973 (2001)

[20] Houben A, Hochstotter A, Becker T, Eur. Food Res. Technol., 235, 195 (2012)

[21] Gerrard JA, Fayle SE, Wilson AJ, Newberry MP, Ross M, Kavale S, J. Food Sci., 63, 472 (1998)

[22] Belitz HD, Grosch W, Food Chemistry, 2nd ed., Springer-Verlag, Berlin Heidelberg, New York, 1999.

[23] Kuraishi C, Yamazaki K, Susa Y, Food Rev. Int., 17, 221 (2001)

[24] Lorenzen PCHR, Neve H, Mautner A, Schlimme E, Int. J. Dairy Technol., 55, 152 (2002)

[25] Gambus H, Sikora M, Ziobro R, Acta Sci. Pol., 6, 61 (2007)

[26] Basman A, Koksel H, Ng PKW, Eur. Food Res. Technol., 215, 419 (2002)

[27] Renzetti S, Dal Bello F, Arendt EK, J. Cereal Sci., 48, 33 (2008)

[28] Onyango C, Unbehend G, Lindhauer MG, Food Res. Int., 42, 949 (2009)

[29] Beck M, Jekle M, Selmair PL, Koehler P, J. Cereal Sci., 54, 29 (2011)

[30] Gomez M, Oliete B, Rosell C, Pando V, Fernandez E, Food Sci. Technol., 41, 1701 (2008)

[31] Sabanis D, Tzia C, Food Sci. Technol. Int., 17, 279 (2011)

[32] Minarro B, Albanell E, Aguilar N, Guamis B, Capellas M, J. Cereal Sci., 56, 476 (2012)

[33] Krupa-Kozak U, Altamirano-Fortoul R, Wronkowska M, Rosell CM, Eur. Food Res. Technol., 235, 545 (2012)