Open AccessRole of chitosan and transglutaminase on the elaboration of gluten-free bread
Author(s) -
Hanndson Araujo Silva,
Eudeson G. Paiva,
Hugo Miguel Lisboa Oliveira,
Elita Duarte,
Mário Eduardo Rangel Moreira CavalcantiMata,
Thaisa Abrantes Souza Gusmão,
Rennan de Gusmão
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04223-5
Subject(s) - tissue transglutaminase , chitosan , food science , gluten , chemistry , maillard reaction , gluten free , network structure , fermentation , yeast , biochemistry , enzyme , machine learning , computer science
The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure. Thus, in the present work, we produced gluten-free bread using red rice flour and cassava flour, transglutaminase, and chitosan at concentrations of 0%, 1%, and 2%. Loaves of bread were characterized, and the instrumental texture properties during five days were determined. Bread produced with chitosan and transglutaminase presented lighter brown coloration due to incomplete Maillard reaction and low specific volumes varying from 1.64 to 1.48 cm 3 /g, possibly due to chitosan interfering with yeast fermentation. Rheological tests revealed increases in viscosity before and after fermentation when chitosan was used. Bread with chitosan presented high initial firmness but a lower rate of staling, possibly due to water retention. According to results, a possible network involving chitosan and other proteins promoted by transglutaminase was formed and after optimization could yield better gluten-free bread.