Role of chitosan and transglutaminase on the elaboration of gluten-free bread

Silva, Hanndson Araujo; Paiva, Eudeson G.; Oliveira, Hugo Miguel Lisboa; Duarte, Elita; Cavalcanti‐Mata, Mário Eduardo Rangel Moreira; Gusmão, Thaisa Abrantes Souza; Gusmão, Rennan de

doi:10.1007/s13197-019-04223-5

Cited by 20 publications

(14 citation statements)

References 33 publications

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“…Entretanto após 16 horas de reação houve uma redução da viscosidade com o aumento da taxa de deformação nas demais amostras, caracterizando um comportamento pseudoplástico. Este comportamento geralmente é encontrado em soluções compostas por polímeros de alto peso molecular (Silva et al, 2020). Desta forma, sugere-se que com a adição da TG tenham sido formadas estruturas de alto peso molecular.…”

Section: Resultsunclassified

Comportamento reológico do soro de leite desnaturado reticulado por transglutaminase em diferentes quantidades e tempos de reação

Silva

Rocha

Oliveira

et al. 2021

RSD

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Este estudo teve como objetivo avaliar o comportamento reológico da reação de catalisação do soro de leite desnaturado (WPD) com a enzima transglutaminase microbiana (TG), em função dos tempos de reação e quantidade de TG. O estudo reológico foi realizado em função das concentrações de 8, 14, 18, 22 e 26 U/g de TG e dos tempos de reação de 8, 16 e 24 horas, no qual o modelo de Ostwald-de-Waelle (Lei de potência) foi utilizado para o ajuste aos dados experimentais. O modelo apresentou ótimos ajustes com valores de coeficientes de determinação (R²) maiores que 0,99. Observou-se que a adição de TG proporcionou uma diminuição na viscosidade e aumento nas taxas de deformação. O aumento das tensões de cisalhamento também foi observado e as soluções apresentaram índices de comportamento de fluxo (ⴄp) menores que 1, indicando que as soluções de WPD+TG apresentam comportamento de fluidos não newtonianos do tipo pseudoplástico. Verificou-se também que os tempos de reação têm influência no aumento dos índices de comportamento e na viscosidade da solução. De acordo com os resultados encontrados é possível afirmar que os tempos de reação e as quantidades de TG são determinantes em processos de obtenção de filmes e géis de qualidade, o que pode render melhores produtos após a otimização destes fatores.

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Section: Resultsunclassified

Comportamento reológico do soro de leite desnaturado reticulado por transglutaminase em diferentes quantidades e tempos de reação

Silva

Rocha

Oliveira

et al. 2021

RSD

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“…Transglutaminase supports the rheological and viscoelastic properties of the dough [67][68][69][70][71]. Silva et al (2020) [72] tested gluten-free bread from red rice flour and cassava flour, with the addition of transglutaminase and chitosan at concentrations of 0%, 1% and 2%. Bread with chitosan and transglutaminase showed lighter brown coloration because of incomplete Maillard reaction and low specific volumes, probably related to chitosan interference with yeast fermentation.…”

Section: Use Of Enzyme Preparationsmentioning

confidence: 99%

Gluten-Free Bread and Bakery Products Technology

Šmídová

Rysová

2022

Foods

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Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

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“…Many studies have demonstrated that TGase in a certain range can improve the quality of bread (Miwa, 2020;Silva et al, 2020). When the supplement was too much, it will cause excessive cross-linking of gluten proteins, resulting in unnecessary volume reduction and damage of the gluten network (Mir et al, 2016).…”

Section: Effects Of Fermentation Agent On the Texture Of Raw Oat Doughmentioning

confidence: 99%

“…

Bread is favored by consumers for its nutrition and convenience, which become one of the most widely consumed foods in the world (Azizi et al, 2020;Păcularu-Burada et al, 2020). Gluten produces aggregate, giving dough viscosity, elasticity, and cohesion, which is a major influential factor in baked products' structural characteristics (Silva et al, 2020). Glutenin is found mainly in wheat, rye, and barley (Cukrowska et al, 2017).

…”

mentioning

confidence: 99%

Gluten‐free and prebiotic oat bread: Optimization formulation by transglutaminase improvement dough structure

Shi

Qin

et al. 2021

J. Food Process. Preserv.

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Bread is favored by consumers for its nutrition and convenience, which become one of the most widely consumed foods in the world (Azizi et al., 2020;Păcularu-Burada et al., 2020). Gluten produces aggregate, giving dough viscosity, elasticity, and cohesion, which is a major influential factor in baked products' structural characteristics (Silva et al., 2020). Glutenin is found mainly in wheat, rye, and barley (Cukrowska et al., 2017). Wheat contains high prolamin and glutenin, which endowed gluten adhesive and stretchy, forming an elastic network that can obtain light, soft, and chewy bakery products (Xie et al., 2020). Thus, most of the bread was made from wheat.However, it turns out that patients with celiac disease (CD) are intolerant of gluten from wheat, rye, and barley (Serena et al., 2020).CD is one kind of autoimmune disorder (autoimmune enteropathy), which occurs in genetically susceptible individuals exposed to gluten (Sabino et al., 2020). It can cause small intestinal mucosa structural change, resulting in nutritional absorption impaired, diarrhea, and weight loss (Rondanelli et al., 2019). So far, the remedy for CD patients is a gluten-free diet (GFD) (Ruiz-Carnicer et al., 2020).The food with gluten content less than 20 mg/kg can be safely consumed for CD patients (Daly et al., 2020). However, many glutenfree foods are low in fiber, vitamin, and high in fat, sugar, which can easily lead to constipation, obesity, and cardiovascular diseases

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Role of chitosan and transglutaminase on the elaboration of gluten-free bread

Cited by 20 publications

References 33 publications

Comportamento reológico do soro de leite desnaturado reticulado por transglutaminase em diferentes quantidades e tempos de reação

Comportamento reológico do soro de leite desnaturado reticulado por transglutaminase em diferentes quantidades e tempos de reação

Gluten-Free Bread and Bakery Products Technology

Gluten‐free and prebiotic oat bread: Optimization formulation by transglutaminase improvement dough structure

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