2010年7月
Improvements in the Bread-Making Quality of Gluten-Free Rice Batter by Glutathione
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 巻
- 58
- 号
- 13
- 開始ページ
- 7949
- 終了ページ
- 7954
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1021/jf1003946
- 出版者・発行元
- AMER CHEMICAL SOC
The wide prevalence of celiac disease and wheat allergy has led to a growing demand for gluten-free foods. Rice proteins do not possess the viscoelastic properties typically found in gluten, thus making rice flour unsuitable for the production of yeast-leavened products. In the present study, we found that the addition of glutathione to rice batter improves its gas-retaining properties. Glutathione was found to prevent the formation of the disulfide-linked macromolecular protein barrier, which is reported to confer resistance to the deformation of rice batter in the baking process. Also, glutathione appeared to gelatinize rice starch at lower temperatures. Microstructure analyses of glutathione-added rice bread revealed it to have a perforated structure like wheat bread but with a smoother-looking surface. These data collectively suggest that glutathione facilitates the deformation of rice batter, thus increasing its elasticity in the early stages of bread baking and the volume of the resulting bread.
- リンク情報
- ID情報
-
- DOI : 10.1021/jf1003946
- ISSN : 0021-8561
- eISSN : 1520-5118
- Web of Science ID : WOS:000279573900059