Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes |
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Authors: | Thi Kim Le Loan Nguyen Minh Thuy Quang Le Tri Park Sunghoon |
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Affiliation: | 1.Faculty of Agriculture and Food Technology, Tien Giang University, Mŷ Tho, Vietnam ;2.College of Agriculture and Applied Biology, Can Tho University, CâńThó, Vietnam ;3.Research Institute of Food and Biotechnology, SPC Group, 203-501, Seoul National University, Gwanak-ro1, Gwanak-gu, Seoul, 08826 Korea |
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Abstract: | A combination of freeze-dried powder of disproportionating enzyme (D-enzyme)-containing potato tuber and β-amylase-containing ramie leaf was used to improve the gluten-free (GF) bread, and its physicochemical properties were characterized. The presence of D-enzyme and β amylase in the potato tuber and ramie leaf was confirmed. Sixty five percent of partially gelatinized rice flour and 20% corn starch was combined with 10% freeze-dried potato tuber and 1% ramie leaf powder, and baked. The specific volume increased by 23% compared to the control with improved internal characteristics. Texture profile analysis revealed that retrogradation of the bread was retarded when stored for 90 h at 4 °C. The bread crumb amylose content was reduced from 14 to 9% and amylopectin branch chain-length distribution was rearranged, whereby the proportions of the branch chains with Degree of polymerization (DP) < 9 and DP > 19 decreased. The results suggest that D-enzyme and β-amylase cooperatively altered amylose/amylopectin ratio and amylopectin structure. |
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Keywords: | Disproportionating enzyme Gluten-free bread Β -amylase Ramie leaf Amylose Amylopectin |
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