Altındağ Gülçin, Certel Muharrem, Erem Fundagül, İlknur Konak Ülgen
Department of Food Engineering, Akdeniz University, Antalya, Turkey.
Department of Food Engineering, Akdeniz University, Antalya, Turkey
Food Sci Technol Int. 2015 Apr;21(3):213-20. doi: 10.1177/1082013214525428. Epub 2014 Mar 10.
Buckwheat is one of the most valuable pseudo-cereals in terms of its nutritional composition, and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten is the main structure-forming protein responsible for the development of structure in baked products. Therefore, it is a challenge to produce high-quality gluten-free products. Transglutaminase addition is a relatively common application used in the production of gluten-free baked goods. The objective of this study was to investigate the combination of buckwheat flour with rice and corn flour at different levels in gluten-free cookie formulations and the impact of transglutaminase on the quality of cookies. Quality parameters evaluated were proximal chemical composition, spread ratio, color, and textural parameters (hardness and fracturability). Spread ratio, protein, crude fiber, ash content, and also b* and hardness values were significantly (p < 0.05) affected by flour combinations. Further, addition of transglutaminase resulted in increased moisture content, spread ratio, and fracturability but decreased hardness values.
就营养成分而言，荞麦是最有价值的伪谷物之一，因其不含麸质的特性，适合乳糜泻患者。然而，麸质是烘焙产品中形成结构的主要蛋白质。因此，生产高质量的无麸质产品是一项挑战。添加转谷氨酰胺酶是无麸质烘焙食品生产中相对常见的应用。本研究的目的是研究在无麸质饼干配方中不同比例的荞麦粉与米粉和玉米粉的组合，以及转谷氨酰胺酶对饼干品质的影响。评估的品质参数包括近似化学成分、铺展比、颜色和质地参数（硬度和易碎性）。铺展比、蛋白质、粗纤维、灰分含量以及b*值和硬度值受面粉组合的影响显著（p < 0.05）。此外，添加转谷氨酰胺酶导致水分含量、铺展比和易碎性增加，但硬度值降低。
