Abstract
In an effort to mimic the continuous protein matrix found in gluten-containing breads, the effects of the enzyme microbial transglutaminase were tested in gluten-free (GF) sourdough breads containing five different GF flours: chickpea, brown rice, white rice, oat, and quinoa. The utilization of transglutaminase in GF sourdough bread applications was shown to improve some of the final bread characteristics of GF breads. White and brown rice GF sourdough loaves at 24 hours showed a 28% and 13% decrease in crumb firmness with the addition of 2 U/g dough, respectively. Quinoa-GF sourdough breads at 24 hours showed a 6% increase in specific volume with the addition of 1 U/g dough. Oat and chickpea-GF sourdough loaves did not show improvements in loaf quality with mTG addition. SDS-PAGE analysis revealed that white rice, brown rice, quinoa, and chickpea proteins are adequate substrates for mTG activity, while oat proteins, without the addition of exogenous proteins, lack the characteristics suitable for mTG action.
Degree
MS
College and Department
Life Sciences; Nutrition, Dietetics, and Food Science
Rights
https://lib.byu.edu/about/copyright/
BYU ScholarsArchive Citation
Redd, Anna J., "Effects of Microbial Transglutaminase on Gluten-Free Sourdough Bread Structure and Loaf Characteristics" (2022). Theses and Dissertations. 10197.
https://scholarsarchive.byu.edu/etd/10197
Date Submitted
2022-12-08
Document Type
Thesis
Handle
http://hdl.lib.byu.edu/1877/etd13035
Keywords
gluten-free, sourdough, bread, transglutaminase
Language
english