prikaz prve stranice dokumenta Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
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Scientific paper - Original scientific paper
Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
Journal of food and nutrition research, 51 (2012), 4; 242-253. urn:nbn:hr:184:657764
Smerdel, Bojana; Pollak, Lea; Novotni, Dubravka; Čukelj, Nikolina; Benković, Maja; Lušić, Dražen; Ćurić, Duška

Institutional repository: Repository of the University of Rijeka, Faculty of Medicine

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Smerdel, B., Pollak, L., Novotni, D., Čukelj, N., Benković, M., Lušić, D. & Ćurić, D. (2012). Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates. Journal of food and nutrition research, 51. (4), 242-253. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:657764

Smerdel, Bojana, et al. "Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates." Journal of food and nutrition research, vol. 51, no. 4, 2012, pp. 242-253. https://urn.nsk.hr/urn:nbn:hr:184:657764

Smerdel, Bojana, Lea Pollak, Dubravka Novotni, Nikolina Čukelj, Maja Benković, Dražen Lušić and Duška Ćurić. "Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates." Journal of food and nutrition research 51, no. 4 (2012): 242-253. https://urn.nsk.hr/urn:nbn:hr:184:657764

Smerdel, B., et al. (2012) 'Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates', Journal of food and nutrition research, 51(4), pp. 242-253. Available at: https://urn.nsk.hr/urn:nbn:hr:184:657764 (Accessed 05 May 2024)

Smerdel B, Pollak L, Novotni D, Čukelj N, Benković M, Lušić D, and sur.. Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates. Journal of food and nutrition research [Internet]. 2012 [cited 2024 May 05];51(4):242-253. Available at: https://urn.nsk.hr/urn:nbn:hr:184:657764

B. Smerdel, et al., "Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates", Journal of food and nutrition research, vol. 51, no. 4, pp. 242-253, 2012. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:657764. [Accessed: 05 May 2024]

Metadata
Title (english)Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
AuthorBojana Smerdel
AuthorLea Pollak
MBZ: 305236
AuthorDubravka Novotni
MBZ: 277432
AuthorNikolina Čukelj
AuthorMaja Benković
MBZ: 307714
AuthorDražen Lušić
AuthorDuška Ćurić
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Different enzymes and other proteins are used to improve the quality of gluten-free breads, but their combinations and relative amounts need to be optimised to reduce product cost and improve overall consumer acceptability. This paper aimed to investigate the feasibility of using extruded flours (rice, potato, corn, buckwheat) in combination with various proteins (egg-white powder, soy isolate, caseinate) and different amounts of transglutaminase (TG ; 1 IU and 10 IU TG per gram of protein) to produce technologically and nutritionally improved gluten-free breads that may be useful for enhancing the diet of celiac sufferers. Recipe and protein addition interacted to significantly affect all physical properties of bread. TG addition reduced gluten content and increased crumb hardness and chewiness. The bread with the most desirable properties was prepared with extruded buckwheat extrudate, egg-white powder and 10 IU TG per gram of protein.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleJournal of food and nutrition research
Numberingvol. 51, no. 4, pp. 242-253
p-ISSN1336-8672
URN:NBNurn:nbn:hr:184:657764
Publication2012
ProjectNumber: 058-0580696-0702
Title (croatian): Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima
Title (english): Lignans in cereals, oilseeds,soybeans and whole grain bakery products
Leader: Duška Ćurić
Jurisdiction: Croatia
Funding stream: ZP
Document URLhttp://bib.irb.hr/606492
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) icon
Created on2023-01-25 12:53:00