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Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours.
Int J Food Sci Nutr. 2015 May; 66(3):275-81.IJ

Abstract

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.

Authors+Show Affiliations

Department of Pharmacy and.No affiliation info availableNo affiliation info availableNo 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

25666418

Citation

Basso, Fernanda Maria, et al. "Potential Use of Cyclodextrin-glycosyltransferase Enzyme in Bread-making and the Development of Gluten-free Breads With Pinion and Corn Flours." International Journal of Food Sciences and Nutrition, vol. 66, no. 3, 2015, pp. 275-81.
Basso FM, Mangolim CS, Aguiar MF, et al. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours. Int J Food Sci Nutr. 2015;66(3):275-81.
Basso, F. M., Mangolim, C. S., Aguiar, M. F., Monteiro, A. R., Peralta, R. M., & Matioli, G. (2015). Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours. International Journal of Food Sciences and Nutrition, 66(3), 275-81. https://doi.org/10.3109/09637486.2015.1007450
Basso FM, et al. Potential Use of Cyclodextrin-glycosyltransferase Enzyme in Bread-making and the Development of Gluten-free Breads With Pinion and Corn Flours. Int J Food Sci Nutr. 2015;66(3):275-81. PubMed PMID: 25666418.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours. AU - Basso,Fernanda Maria, AU - Mangolim,Camila Sampaio, AU - Aguiar,Maria Fernanda Alves, AU - Monteiro,Antonio Roberto Giriboni, AU - Peralta,Rosane Marina, AU - Matioli,Graciette, Y1 - 2015/02/10/ PY - 2015/2/11/entrez PY - 2015/2/11/pubmed PY - 2016/2/5/medline KW - Bread production KW - CGTase KW - celiac disease KW - cyclodextrin SP - 275 EP - 81 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 66 IS - 3 N2 - 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. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/25666418/Potential_use_of_cyclodextrin_glycosyltransferase_enzyme_in_bread_making_and_the_development_of_gluten_free_breads_with_pinion_and_corn_flours_ DB - PRIME DP - Unbound Medicine ER -