Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes.

Content Provider	Europe PMC
Author	Azizi, Saadat Azizi, Mohammad Hossein
Abstract	Generating high pleasant and nutritious gluten-free (GF) bread for sufferers with celiac disease (CD) is a main task for food technologists. Amaranth is a useful nutrition and gliadin-free and could be utilized in GF products. At this study, by using different substitutions of amaranth flour (0%, 15%, 25%) GF bread samples were produced, and the effects of lipase and protease enzymes as bread improver have been investigated. On this assessment, physicochemical (ash, moisture, specific volume, bread yield, color index and porosity) and rheological (springiness, chewiness, cohesiveness, hardness and staling) characteristic, microstructure and sensory feature of bread were evaluated. The consequences tested the production bread with acceptable sensory properties is feasible with the aid of applying amaranth flour in GF bread formulations. Applying 15% amaranth flour increased meaningfully bread porosity and specific volume, but texture hardness was notably decreased. 25% amaranth flour formulation lowered hardness, specific volume and porosity of bread samples. Utilizing lipase and protease enzymes in 15% amaranth flour reduced texture hardness, porosity and specific volume, while the enzymes at 25% amaranth flour heightened the mentioned bread properties. In this result, for lower amaranth flour substitution (15%), using enzymes in formulation is not necessary, however enzymes in 25% Amaranth flour substitution could promote bread texture, porosity and specific volume.
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ISSN	00221155
Volume Number	60
DOI	10.1007/s13197-023-05748-6
PubMed Central reference number	PMC10232694
Issue Number	8
PubMed reference number	37273555
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2023-04-27
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
Subject Keyword	Celiac disease Amaranth Gluten-free bread Lipase Protease
Content Type	Text
Resource Type	Article
Subject	Food Science