Effect of Cyclodextrinase on Dough Rheology and Bread Quality from Rice Flour
Hardeep Singh Gujral, Ignacio Guardiola, José Vicente Carbonell, Cristina M. Rosell
Journal of Agricultural and Food Chemistry
Abstract
Gluten-free breads are usually characterized by deficient quality characteristics as compared to wheat breads. Problems related to volume and crumb texture are associated with gluten-free breads even when rice flour is used, which seems to be the best raw material for this type of bread. The potential use of cyclodextrin glycosyl transferase (CGTase) as a rice bread improver is presented. The effect of CGTase addition to rice flour on dough rheology and bread quality was investigated. In addition, an experimental design was developed to optimize the levels of CGTase, hydroxypropylmethylcellulose (HPMC), and oil. The addition of CGTase produced a reduction in the dough consistency and also in the elastic modulus. With regard to the rice bread quality, better specific volume, shape index, and crumb texture were obtained. The amount of cyclodextrins in the bread crumb was quantified to explain the action of this enzyme. The data indicate that the improving effect of the CGTase results from a combination of its hydrolyzing and cyclizing activities, the latter being responsible for the release of cyclodextrins, which have the ability to form complexes with lipids and proteins.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
cyclodextrin glycosyl transferase (CGTase) improves rice bread quality
“With regard to the rice bread quality, better specific volume, shape index, and crumb texture were obtained.”
cyclodextrin glycosyl transferase (CGTase) produces a reduction in dough consistency and elastic modulus
“The addition of CGTase produced a reduction in the dough consistency and also in the elastic modulus.”
cyclodextrins have the ability to form complexes with lipids and proteins
“The amount of cyclodextrins in the bread crumb was quantified to explain the action of this enzyme. The data indicate that the improving effect of the CGTase results from a combination of its hydrolyz...”