Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product

被引：14
|
作者：
Romano, Annalisa [1 ,2 ]
Masi, Paolo [1 ,2 ]
Bracciale, Annachiara [1 ]
Aiello, Alessandra [1 ]
Nicolai, Maria Adalgisa [1 ]
Ferranti, Pasquale [1 ,3 ]
机构：
[1] Univ Naples Federico II, Dept Agr Sci, Via Univ 100, I-80055 Naples, Italy
[2] Univ Naples Federico II, Ctr Food Innovat & Dev Food Ind, Via Univ 100, I-80055 Naples, Italy
[3] ISA, Avellino, Italy
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2018年 / 244卷 / 09期
关键词：
Chenopodium quinoa Willd; Quinoa proteins; Transglutaminase; Microstructure; In vitro digestibility; MS/MS analysis; PHASEOLUS-VULGARIS L; CHENOPODIUM-QUINOA; PHYSICOCHEMICAL PROPERTIES; FREE BREAD; MICROBIAL TRANSGLUTAMINASE; BAKING CHARACTERISTICS; GLUCOSE-OXIDASE; WILLD SEEDS; STARCH; MICROSTRUCTURE;
D O I：
10.1007/s00217-018-3072-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The study is aimed at developing a new cereal-based product, with increased nutritional quality, using quinoa flour. The effect of the use of transglutaminase (TGase) and proteolytic enzymes on the microstructure, properties and in vitro digestion of gluten-free bakery products based on quinoa flour was evaluated. Microstructural results evaluated by means of Scanning Electron Microscopy showed that the quinoa starch granules are rather small (0.4-2 mu m) and the presence of TGase induced significantly changes in dough and baked samples microstructures. The overall acceptability of the breads was improved by TGase addition. The results achieved showed that these enzymes have different effects on the bread characteristics and may improve properties of formulations, setting the basis for the development of baked quinoa products.
引用
收藏
页码：1595 / 1604
页数：10
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