Effect of sorghum flour on glutathione-rice bread
2015
Yano, H. (National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki (Japan)) | Fukui, A.
Owing to accumulating evidence of the high prevalence of celiac disease and wheat allergy, the development of high-quality gluten-free foods has become an urgent issue in the food industry. We previously reported that glutathione, a natural tripeptide, improves the gas-retaining capacity of gluten-free rice batter. In addition, sensory evaluation revealed that it is better to use 'oxidized' glutathione in view of the bread smell. However, several problems remain to be solved before the practical application of glutathione in batter can be achieved. First, salt, a key flavor of bread, hinders the swelling of glutathione-supplemented batter. Second, although purified glutathione may be used as a food additive in the USA and some Asian countries, its use is not permitted in several other countries. In this paper, we sought to overcome these problems. Microstructure analysis revealed that sorghum flour in the batter resulted in thickened breadcrumb walls. Moreover, the swelling of the batter was not reduced by salt. Furthermore, a yeast extract containing a high content of glutathione worked effectively as a substitute for purified glutathione. Thus, the essential ingredients of the bread-rice/sorghum flour, water, yeast extract, dried yeast, and sugar-were all foodstuffs. In conclusion, a basic practical formulation for a glutathione-rice bread has been developed in this study.
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