Pedro Maldonado-Alvarado Author

Annual Meeting Abstract Open Access

Evaluation of gluten-free bread made from quinoa and banana flour, cassava starch, lupine flour or whey protein, with hydroxypropyl methylcellulose (HPMC) and transglutaminase, as improvers

Author(s):

Pedro Maldonado-Alvarado

In this study, rheological, functional and sensory properties of gluten-free bread formulations from quinoa and banana flour, cassava starch, lupine flour (HC) or whey protein (PL) with hydroxypropylmethylcellulose (HPMC) and transglutaminase (TG), as enhancers, were evaluated. The effect of TG at different concentrations (0; 0.5; 1.0 and 1.5 %) on HC or PL proteins was evaluated, quantifying free amino groups and thiols, apparent viscosity and electrophoresis. Cross- linking analyzes showed better results at 1% of TG. The characterization of the dough, pasting properties were evaluated by MIXOLAB and RVA, respectively. The firmness, crumb structure and loaf volume were analyzed, respectively, through a texturometer, ImageJ software and baking capacity. An experimental design of respons... view more»

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