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KMID : 1007520210300040521
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Food Science and Biotechnology
2021 Volume.30 No. 4 p.521 ~ p.529
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Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes
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Loan Thi Kim Le
Thuy Nguyen Minh
Tri Quang Le
Park Sung-Hoon
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Abstract
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A 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)??19 decreased. The results suggest that D-enzyme and β-amylase cooperatively altered amylose/amylopectin ratio and amylopectin structure.
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KEYWORD
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Disproportionating enzyme, Gluten-free bread, B-amylase, Ramie leaf, Amylose, Amylopectin
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