Gusmão Thaisa Abrantes Souza, de Gusmão Rennan Pereira, Moura Henrique Valentim, Silva Hanndson Araújo, Cavalcanti-Mata Mário Eduardo Rangel Moreira, Duarte Maria Elita Martins
Department of Food Engineering, Federal University of Campina Grande, Campina Grande, 58410-743 Brazil.
J Food Sci Technol. 2019 Jun;56(6):2949-2958. doi: 10.1007/s13197-019-03769-8. Epub 2019 Apr 10.
The aim of this study was to develop gluten-free bread formulated with red rice flour and microbial transglutaminase and prebiotic (inulin). First, the physicochemical analysis of minerals present in red rice flour was performed. Response surface methodology was used to analyze the effects of microbial transglutaminase (MTgase) [0.5; 1.0 and 1.5%] in combination with fermentation time (FT) [60; 80 and 100 min] on the quality parameters of gluten-free bread. Acceptance test was used to evaluate the sensory characteristics of breads together with multivariate analysis of data. The addition of MTgase increased bread volume, hardness and chewiness. However, the cohesiveness and springiness of all breads remained unaffected. The formulation (1.0% MTgase and 80 min FT) presented the best sensory attributes through PCA (principal component analysis) and greater acceptance. Overall, red rice flour, prebiotic and MTgase are promisingly useful ingredients for the production of gluten-free quality bread.
本研究的目的是开发一种用红米粉、微生物转谷氨酰胺酶和益生元（菊粉）制成的无麸质面包。首先，对红米粉中的矿物质进行了理化分析。采用响应面法分析微生物转谷氨酰胺酶（MTgase）[0.5%、1.0%和1.5%]与发酵时间（FT）[60分钟、80分钟和100分钟]对无麸质面包品质参数的影响。采用验收测试结合数据多变量分析来评估面包的感官特性。添加MTgase可增加面包体积、硬度和咀嚼性。然而，所有面包的内聚性和弹性均未受影响。通过主成分分析（PCA），配方（1.0% MTgase和80分钟FT）呈现出最佳的感官属性，且接受度更高。总体而言，红米粉、益生元和MTgase是生产无麸质优质面包的很有前景的有用成分。
