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KMID : 1011620200360020205
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 2 p.205 ~ p.211
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Quality Characteristics of Gluten?free Rice Batter with Addition of Transglutaminase according to Manufacturing Process
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Ku Su-Kyung
Yong Hae-In
Kim Tae-Kyung
Jang Hae-Won
Sung Jung-Min
Park Jong-Dae
Choi Yun-Sang
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Abstract
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Purpose: This study was conducted to examine the effectiveness of transglutaminase (TG) addition and the manufacturing process at improving the quality characteristics of rice batter.
Methods: Quality characteristics of rice batter and bread added with TG (1%, 2%) according to manufacturing process (incubated after batter preparation, incubated after mixing the premix) were investigated based on pH, moisture content, cooking loss, specific volume, texture profile analysis, and apparent viscosity.
Results: Regarding their effects on rice bread properties, rice bread added with TG had a higher specific volume and moisture content than the control. Specific volume was highest in the control (wheat flour), whereas T3 (2% transglutaminase and incubated after batter preparation) showed no significant difference from the control. The apparent viscosities of batters and springiness were not significantly different from the control (wheat flour) according to transglutaminase addition, and there was no difference in transglutaminase addition and manufacturing process.
Conclusion: Therefore, the results of this study confirm quality improvement due to increased apparent viscosity and specific volume according to the addition of 2% transglutaminase and incubation after batter preparation.
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KEYWORD
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gluten-free, transglutaminase, rice batter, specific volume, apparent viscosity
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