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Advances in gluten-free bread technology.

P H Nitcheu Ngemakwe1, M Le Roes-Hill2, V A Jideani3

  • 1Department of Food Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa nitcheupatrick@yahoo.fr.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|May 20, 2014
PubMed
Summary

Enzymes like transglutaminase and hydrocolloids such as carboxymethylcellulose significantly improve gluten-free bread quality. These additives enhance dough properties, reduce hardness, and increase bread volume, addressing key challenges in gluten-free baking.

Keywords:
Gluten-free productsenzymesfunctional propertieshydrocolloids

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Area of Science:

  • Food Science
  • Baking Technology
  • Material Science

Background:

  • Gluten-free bread often suffers from poor texture and appearance, a persistent challenge in its production.
  • Traditional additives like dairy, soy, and eggs have yielded limited success in improving gluten-free bread quality.
  • Recent research focuses on advanced additives, specifically enzymes and hydrocolloids, for enhanced gluten-free bread characteristics.

Purpose of the Study:

  • To evaluate the efficacy of enzymes (transglutaminase, cyclodextrinase) and hydrocolloids (carboxymethylcellulose, hydroxypropylmethylcellulose) in improving gluten-free bread.
  • To investigate the impact of these additives on dough properties and final bread quality attributes.
  • To identify optimal solutions for overcoming the textural and structural limitations of gluten-free bread.

Main Methods:

  • Investigated the effects of transglutaminase and cyclodextrinase on dough viscoelasticity and crumb hardness.
  • Assessed the impact of hydroxypropylmethylcellulose on gas retention, water absorption, and crumb hardening.
  • Quantified the influence of carboxymethylcellulose on dough elasticity and bread volume.

Main Results:

  • Transglutaminase reduced crumb hardness from 6.84 to 5.73 N, improving dough viscoelasticity.
  • Cyclodextrinase enhanced dough viscoelasticity, improving shape index by 53% and crumb firmness.
  • Hydroxypropylmethylcellulose improved gas retention and water absorption, slowing crumb hardening.
  • Carboxymethylcellulose increased dough elasticity (60-70 BU) and bread volume (230-267 cm³/100g).

Conclusions:

  • Enzymes and hydrocolloids are effective in enhancing gluten-free bread quality.
  • These additives improve critical parameters like dough viscoelasticity, crumb hardness, and bread volume.
  • The study highlights promising strategies for improving the sensory and structural attributes of gluten-free bread.