gluten free bakery gets boost from enzyme study

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Gluten-free bakery gets boostfrom enzyme: studyBy Stephen Daniells, 24-Jun-2008Related topics: Science & Nutrition, Cereals and bakery preparations, Cultures,enzymes, yeast, Proteins, non-dairy

Baking gluten-free breads for the ever-growing coeliac population may bepossible using brown rice and buckwheat flours and adding thetransglutaminase enzyme, according to results of a European project.While use of the TGase enzyme is not new in for gluten-free products, the studyis the first to formulate bread without the addition of hydrocolloids, according toresults published in the Journal of Cereal Science.

"The replacement of the gluten network in the development of gluten-free cerealproducts is a challenging task for the cereal technologist," wrote lead authorStefano Renzetti from the National University of Ireland, Cork.

"The aim of the present study was to investigate the effectiveness of TGaseapplication in improving the baking performances of gluten-free flours withoutaddition of any hydrocolloids, and thus get a better insight on the extent ofcereal proteins modifications and network forming promotion for bread making."

According to market analyst Mintel the overall 'free-from' market has alreadyenjoyed sales growth of over 300 per cent since 2000. The growing demandhas opened up a new lucrative sector that many food makers are keen toexploit.

The free-from market was worth 90 million ($123 million) in 2005, and Mintelsaid that the gluten and wheat-free sector has benefited in particular from thenation's increasing interest in healthy eating. Sales of products such as wheat-free breads and cakes have grown by almost 120 per cent over the last threeyears alone, to reach 48 million ($65 million).

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

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Replacement of wheat in baked goods, like bread and cookies, poses technicalproblems since gluten impacts significantly on the texture and taste of the finalproduct.

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

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

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

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

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

TGase," wrote the researchers.

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

Coeliac disease is caused by an intolerance to gluten - the protein found inwheat, rye and barley - and currently affects an average of one in 300 people inEurope. In Germany the figure is higher at one in 200, while the UK reports afigure of one in 100.

Source: Journal of Cereal Science

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

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

Microstructure, fundamental rheology and baking characteristics of batters andbreads from different gluten-free flours treated with a microbial transglutaminase

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

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gluten free bakery gets boost from enzyme study

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