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Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour.
J Agric Food Chem. 2003 Jun 18; 51(13):3814-8.JA

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.

Authors+Show Affiliations

Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12797748

Citation

Gujral, Hardeep Singh, et al. "Effect of Cyclodextrin Glycosyl Transferase [corrected] On Dough Rheology and Bread Quality From Rice Flour." Journal of Agricultural and Food Chemistry, vol. 51, no. 13, 2003, pp. 3814-8.
Gujral HS, Guardiola I, Carbonell JV, et al. Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour. J Agric Food Chem. 2003;51(13):3814-8.
Gujral, H. S., Guardiola, I., Carbonell, J. V., & Rosell, C. M. (2003). Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour. Journal of Agricultural and Food Chemistry, 51(13), 3814-8.
Gujral HS, et al. Effect of Cyclodextrin Glycosyl Transferase [corrected] On Dough Rheology and Bread Quality From Rice Flour. J Agric Food Chem. 2003 Jun 18;51(13):3814-8. PubMed PMID: 12797748.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour. AU - Gujral,Hardeep Singh, AU - Guardiola,Ignacio, AU - Carbonell,José Vicente, AU - Rosell,Cristina M, PY - 2003/6/12/pubmed PY - 2003/7/26/medline PY - 2003/6/12/entrez SP - 3814 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 13 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12797748/Effect_of_cyclodextrin_glycosyl_transferase_[corrected]_on_dough_rheology_and_bread_quality_from_rice_flour_ DB - PRIME DP - Unbound Medicine ER -