Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(4): 521-529
Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes
Thi Kim Le Loan1 • Nguyen Minh Thuy1 • Quang Le Tri2 • Park Sunghoon3
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, Gwanakgu, Seoul 08826, Korea
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.
Disproportionating enzyme · Gluten-free bread · B-amylase · Ramie leaf · Amylose · Amylopectin
Food Science and Biotechnology 2021 ; 30(4): 521-529