The DOI matches its Crossref record; 21 of the 21 references it cites were found in a registry or an index.
Network Formation in Gluten‐Free Bread with Application of Transglutaminase
Abstract
One of the main problems associated with gluten‐free bread is obtaining a good structure. Transglutaminase (TGase), an enzyme that catalyzes acyl‐transfer reactions through which proteins can be cross‐linked could be a way to improve the structure of gluten‐free breads. The objective of this study was to evaluate the impact of TGase at different levels (0, 0.1, 1, and 10 U of TGase/g of protein) on the quality of gluten‐free bread. The recipe consisted of white rice flour (relative amount: 35), potato starch (30), corn flour (22.5), xanthan gum (1), and various protein sources (skim milk powder [SMP] [12.5], soya flour, and egg powder). The influence of the various proteins in combination with the different addition levels of TGase on bread quality (% bake loss, specific volume, color, texture, image characteristics, and total moisture) was determined. Confocal laser‐scanning microscopy (CLSM) was used to evaluate the influence of TGase on the microstructure of the bread. Baking tests showed that TGase had an effect on the specific volume of the bread. For instance, the SMP bread with 10 U of enzyme contained the most compact structure, which was reflected in the crumb texture profile analysis results (highest values) (P < 0.05), digital image analysis (highest level of cells/cm 2) (P < 0.05), and CLSM micrographs (network formation). Finally, it can be concluded that it is possible to form a protein network in gluten‐free bread with the addition of TGase. However the efficiency of the enzyme is dependent on both the protein source and the level of enzyme concentration.
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Cites
Structural Basis for Gluten Intolerance in Celiac Sprue
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Recent advances in the formulation of gluten-free cereal-based products
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Self-citationTransglutaminase and its use for food processing
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Different hydrocolloids as bread improvers and antistaling agents
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Crust and crumb characteristics of gluten free breads
Gallagher, E., Gormley, T. R., & Arendt, E. K. (2003) · Journal of Food Engineering · doi:10.1016/s0260-8774(02)00244-3 · Cited by 409
Self-citationProtein–protein crosslinking in food: methods, consequences, applications
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Transglutaminase Catalyzed Reactions: Impact on Food Applications
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Gluten-free bread from sorghum: Quality differences among hybrids
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Self-citationTextural Comparisons of Gluten‐Free and Wheat‐Based Doughs, Batters, and Breads
Moore, M. M., Schober, T. J., Dockery, P., & Arendt, E. K. (2004) · Cereal Chemistry · doi:10.1094/cchem.2004.81.5.567 · Cited by 249
Self-citationFortnightly review: Coeliac disease
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Cited by
Sciarini, L. S., Ribotta, P. D., León, A. E., & Pérez, G. T. (2012) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2012.03.011 · Cited by 189
Gluten-Free Products for Celiac Susceptible People
Rai, S., Kaur, A., & Chopra, C. S. (2018) · Frontiers in Nutrition · doi:10.3389/fnut.2018.00116 · Cited by 169
Role of enzymes in improving the functionality of proteins in non-wheat dough systems
Renzetti, S., & Rosell, C. M. (2016) · Journal of Cereal Science · doi:10.1016/j.jcs.2015.09.008 · Cited by 94
Pão Sem Glúten Enriquecido Com a Microalga Spirulina platensis
Silva FIGUEIRA, F. D., Moraes CRIZEL, T. D., Rubira SILVA, C., & las Mercedes SALAS-MELLADO, M. D. (2011) · Brazilian Journal of Food Technology · doi:10.4260/bjft2011140400037 · Cited by 71
Rice varieties in relation to rice bread quality: Rice for rice bread
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Metadata
- Authors
- Moore, M. M., Heinbockel, M., Dockery, P., Ulmer, H. M., & Arendt, E. K.
- Venue
- Cereal Chemistry
- Publisher
- Wiley
- Published
- 2006-01
- Volume
- 83
- Issue
- 1
- Pages
- 28-36
- ISSN
- 0009-0352 (ISSN-L)
- 1943-3638
- OpenAlex
- W2179937200
- Cited by
- 299
- References
- 21
- FWCI
- 14.32
- Type
- journal article
- Language
- en
- Open access
- closed
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