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Gluten-free bakery gets boost from enzyme: study

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Gluten-free bakery gets boost


from enzyme: study
By Stephen Daniells, 24-Jun-2008

Natural and clean


label

Related topics: Science & Nutrition, Cereals and bakery preparations, Cultures,
enzymes, yeast, Proteins, non-dairy

Sugar, salt and fat


reduction

Baking gluten-free breads for the ever-growing coeliac population may be


possible using brown rice and buckwheat flours and adding the
transglutaminase enzyme, according to results of a European project.

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While use of the TGase enzyme is not new in for gluten-free products, the study
is the first to formulate bread without the addition of hydrocolloids, according to
results published in the Journal of Cereal Science.

"The replacement of the gluten network in the development of gluten-free cereal


products is a challenging task for the cereal technologist," wrote lead author
Stefano Renzetti from the National University of Ireland, Cork.

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"The aim of the present study was to investigate the effectiveness of TGase
application in improving the baking performances of gluten-free flours without
addition of any hydrocolloids, and thus get a better insight on the extent of
cereal proteins modifications and network forming promotion for bread making."

According to market analyst Mintel the overall 'free-from' market has already
enjoyed sales growth of over 300 per cent since 2000. The growing demand
has opened up a new lucrative sector that many food makers are keen to
exploit.
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The free-from market was worth 90 million ($123 million) in 2005, and Mintel
said that the gluten and wheat-free sector has benefited in particular from the
nation's increasing interest in healthy eating. Sales of products such as wheatfree breads and cakes have grown by almost 120 per cent over the last three
years alone, to reach 48 million ($65 million).

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However, while the market for such products is booming, according to the
experts at IFT, researchers have yet to fully solve their greatest challenge making products taste good.

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4/6/2012

Gluten-free bakery gets boost from enzyme: study

Page 2 of 4

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The new study tested the effectiveness of TGase (Ajinomoto), an enzyme that
cross-links protein, to form networks in flours from six different gluten-free
cereals, including brown rice, buckwheat, corn, oat, sorghum and teff.

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The researchers, funded by the European Commission's Healthgrain project,
found that batters and breads made with buckwheat and brown rice and using
the enzyme at a concentration of 10 units per gram "showed improved baking
characteristics as well as overall macroscopic appearance."

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Moreover, 3-D imaging showed that protein complexes were formed by the
addition of TGase.

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On the other hand, corn flour products were not satisfactory, highlighting the
importance of the protein source for optimal results.

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"The results of the present study show that the functionality of gluten-free flours
in terms of bread-making performances can be successfully improved by the
action of

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TGase," wrote the researchers.

Carbohydrates and fibres


(sugar, starches)
Dairy-based ingredients

Cereals and bakery


preparations

Chocolate and confectionery


ingredients

Emulsifiers, stabilisers,
hydrocolloids

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Sweeteners
polyols)

"Buckwheat and brown rice flours were the optimal substrates for TGase
application among the investigated flours," they added.

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Coeliac disease is caused by an intolerance to gluten - the protein found in


wheat, rye and barley - and currently affects an average of one in 300 people in
Europe. In Germany the figure is higher at one in 200, while the UK reports a
figure of one in 100.

Source: Journal of Cereal Science

http://www.foodnavigator.com/Science-Nutrition/Gluten-free-bakery-gets-boost-from-enzy...

4/6/2012

Gluten-free bakery gets boost from enzyme: study

Page 3 of 4

July 2008, Volume 48, Issue 1, Pages 33-45

Microstructure, fundamental rheology and baking characteristics of batters and


breads from different gluten-free flours treated with a microbial transglutaminase

Authors: S. Renzetti, F. Dal Bello, E.K. Arendt


Keywords: coeliac's disease, gluten-free, bakery

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Gluten-free bakery gets boost from enzyme: study

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