Scholarlink

<p>This study aims to improve the quality characteristics, such as texture, flavor, and nutritive value of gluten-free bread by adding transglutaminase (TGAse) and Kalari (a traditional Himalayan cheese). Four distinct bread formulations were prepared: CB (bread without TGAse and Kalari), KB (bread with Kalari), EB (bread with TGAse), and KEB (bread with Kalari and TGAse). The addition of TGAse and Kalari in combination had a significant impact on the functional properties of bread flour. Water absorption capacity increased from 171.5 mL to 183.6 mL, oil absorption capacity from 127.7 mL to 135.8 mL, and emulsion capacity from 51.63 mL to 54.81 mL, indicating better stability in the crumb. Textural properties showed that KEB had a softer texture, as evident by a higher springiness value of 0.519&#xa0;mm. while hardness was reduced from 50,435&#xa0;m (CB) to 45,789&#xa0;m (KEB). The crust lightness (l value) decreased from 35.65% (CB) to 27.37% (KEB), enhancing its visual appeal. Scanning electron microscopy further validated these findings. KEB showed the lowest glycemic index among all breads. This comprehensive enhancement in textural, functional, and sensory aspects highlights how well Kalari and TGAse together were able to produce high-quality and nutritious gluten-free bread. This optimized formulation offers promising potential for gluten-free bread development with significant industrial applicability.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Development and optimization of gluten-free bread by incorporation of transglutaminase and traditional fermented milk product of Himalayan regions of J&K (Kalari)

  • 期刊论文

  • 发表日期：

    2026年2月28日

查看全文
  • Rumaisa Mukhtar,
  • Adil Gani,
  • Manzoor Ahmad Shah

摘要

This study aims to improve the quality characteristics, such as texture, flavor, and nutritive value of gluten-free bread by adding transglutaminase (TGAse) and Kalari (a traditional Himalayan cheese). Four distinct bread formulations were prepared: CB (bread without TGAse and Kalari), KB (bread with Kalari), EB (bread with TGAse), and KEB (bread with Kalari and TGAse). The addition of TGAse and Kalari in combination had a significant impact on the functional properties of bread flour. Water absorption capacity increased from 171.5 mL to 183.6 mL, oil absorption capacity from 127.7 mL to 135.8 mL, and emulsion capacity from 51.63 mL to 54.81 mL, indicating better stability in the crumb. Textural properties showed that KEB had a softer texture, as evident by a higher springiness value of 0.519 mm. while hardness was reduced from 50,435 m (CB) to 45,789 m (KEB). The crust lightness (l value) decreased from 35.65% (CB) to 27.37% (KEB), enhancing its visual appeal. Scanning electron microscopy further validated these findings. KEB showed the lowest glycemic index among all breads. This comprehensive enhancement in textural, functional, and sensory aspects highlights how well Kalari and TGAse together were able to produce high-quality and nutritious gluten-free bread. This optimized formulation offers promising potential for gluten-free bread development with significant industrial applicability.