The study is aimed at developing a new cereal-based product, with increased nutritional quality, by 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 (SEM) showed that the quinoa starch granules are rather small (0.4–2 μm) 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 development of baked quinoa products.

Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product / Romano, Annalisa; Masi, Paolo; Bracciale, Annachiara; Aiello, Alessandra; Nicolai, MARIA ADALGISA; Ferranti, Pasquale. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 244:9(2018), pp. 1595-1604. [10.1007/s00217-018-3072-x]

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

Annalisa ROMANO
;
Paolo MASI;Maria Adalgisa NICOLAI;Pasquale FERRANTI
2018

Abstract

The study is aimed at developing a new cereal-based product, with increased nutritional quality, by 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 (SEM) showed that the quinoa starch granules are rather small (0.4–2 μm) 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 development of baked quinoa products.
2018
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product / Romano, Annalisa; Masi, Paolo; Bracciale, Annachiara; Aiello, Alessandra; Nicolai, MARIA ADALGISA; Ferranti, Pasquale. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 244:9(2018), pp. 1595-1604. [10.1007/s00217-018-3072-x]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/715922
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