Rheology, baking and organoleptic characteristics of breads from different gluten-free flours with transglutaminase and protein supplements

Abstract

Celiacia is one of the most common forms of food intolerance. Today the only one possible form of treatment of celiacia is a complete exclusion of gluten containing products from the diet. Replacement of gluten in bread dough is a major problem of gluten-free bread production. In terms of the average consumer gluten-free products have lower quality, particularly fragile structure, unsightly appearance and sometimes-bad taste. Wheat protein (gluten) takes a variety of tasks in the bread production. Therefore a large number of ingredients is required to replace gluten. The majority of gluten-free products is produced from flour and starch (corn,potato, soy,buckwheat,rice) are available on the market today. We have proved and developed the technology of gluten-free bakery products based on gluten-free flour mixes. The protein-bearing soluble components can be used as the liquid phase of dough. Transglutaminase enzyme is recommended as additional structure regulator of dough and gluten-free bakery products.