Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours

卷:66

Basso, Fernanda Maria ; Mangolim, Camila Sampaio ; Alves Aguiar, Maria Fernanda ; Giriboni Monteiro, Antonio Roberto ; Peralta, Rosane Marina ; Matioli, Graciette

关键词: Bread production;    celiac disease;    CGTase;    cyclodextrin;   

DOI  :  10.3109/09637486.2015.1007450

学科分类：食品科学和技术

【 摘 要 】

Gluten-free breads are an alternative for celiacs but are characterized by deficient sensory qualities compared with traditional breads. This work aimed to incorporate a commercial CGTase enzyme and the CGTase produced by Bacillus firmus strain 37 in the production of these breads to overcome these drawbacks. The flours employed were corn and pinion flours, which had the best CD production by CGTase, and exhibited good antioxidant activity, respectively. Rice flour was used as a control. The addition of the CGTase enzyme increased the specific volume and improved the texture of the breads. In the sensory analyses, the best score given by non-celiacs was for bread with pinion and rice flours and CGTase from B. firmus strain 37, while celiacs awarded the best score to the bread with rice flour only and same enzyme. The results demonstrate an improvement in the sensory and technological characteristics of gluten-free breads using the CGTase enzyme.