Enzymes in glutenfree bread making Enzymes in glutenfree bread making by Cristina M Rosell is licensed under a Creative Commons ReconocimientoCompartirIgual 40 Internacional License OUTLINE ID: 1033990
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1. Prof. Cristina M. RosellEnzymes in gluten-free bread makingEnzymes in gluten-free bread making by Cristina M. Rosell is licensed under a Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License.
2. OUTLINE:Role of enzymes in bakery Gluten free productsEnzymes with structuring action Enzymes with degrading activity Enzymes for nutritionally improving gluten free breadsConcluding remarksAcknowledgments
3. Rosell & Dura (2014). Enzymes in baking industries. In: Enzymes in Food and Beverage. Ed E. Chandrasekeran. CRC PressRole of enzymes in bakery
4. Rosell & Dura (2014). Enzymes in baking industries. In: Enzymes in Food and Beverage. Ed E. Chandrasekeran. CRC Press
5. HDGluten forms a viscoelastic matrix necessary for holding the CO2 released during the fermentation1st Challenge: Design gluten free products2. Gluten free productsVS
6. Building an internal network:Hydrocolloids Proteins Enzymes: GO, Laccase, PFO, TG2. Gluten free productsRosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher.
7. β-D-glucose + O2 Gluconic Acid + H2O2Mechanism of GOMechanism of TGAcyl – transfer reactionCrosslinking reactionDeamidationRosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher. Enzymes with structuring action
8. Glucose Oxidase // Rice breadGujral and Rosell (2004) Food Res Technol 37, 75-81.Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. GallagherEnzymes with structuring action
9. Glucose Oxidase // Corn breadEnzymes with structuring action
10. Transglutaminase // Rice breadGujral, Haros, Rosell (2004) J Cereal Sci 39, 225-230Enzymes with structuring action
11. Proteins: pea, soybean, albumen, casein Marco and Rosell (2008) J Food Eng 84, 132-139Enzymes with structuring action
12. Marco, Pérez, León, Rosell (2008) Cereal Chem 85, 59-64. Marco, Rosell (2008) Eur Food Research Technol. 227, 1205-1213Enzymes with structuring actionRice-Soybean-TG+TG
13. Storck et al. (2013). LWT - Food Science and Technology. 53/ 1 (2013) 346–354.Enzymes with structuring action
14. Enzymes with degrading activityPROTEASE (Neutrase 1.5 MG, Novozymes; PR)buckwheat (BW)sorghum (SG)corn (CR)Renzetti and Arendt. Journal of Cereal Science 50, (2009): 22-28
15. Enzymes with degrading activityPROTEASES: protease A and M from Aspergillus oryzaeprotease P from Aspergillus melleusthermoase PC10F from Bacillus stearothermophilus) from Amano Enzyme Inc. (Nagoya, Japan). Thermolysin from Bacillus thermoproteolyticus rokko (Type X) from Sigma AldrichKawamura-Konishi et al. Journal of Cereal Science 58, no. 1 (2013): 45-50.RICE BREAD
16. Enzymes with degrading activityPROTEASES: Alcalase (subtilisine) from Bacillus licheniformisiZyme (whey protease) from Novozyme (Denmark)Flavourzyme (aminopeptidase) from Novozyme CORN BREAD
17. Enzymes with degrading activityPROTEASES: iZyme (whey protease) from Novozyme (Denmark)CORN BREAD
18. Enzymes with degrading activityAMYLASES: Fungamyl from Novozyme (Denmark)Powerfresh (Dupont)RICE BREADCONTROLGFB AM
19. FUTURE TRENDSEnzymes for nutritionally improving gluten free breads
20. Enzymes for nutritionally improving gluten free breadsSOURDOUGHS:Acidificationproduction of exopolysaccharides, activation of enzymes like proteases, amylases and phytasesproduction of antimicrobial substances like propionateDetoxification of the gluten containing cerealsReducing antinutrientsImproving qualityMoroni, Dal Bello, Arendt. Food microbiology. 2009;26(7):676-84.
21. Enzymes for nutritionally improving gluten free breadsGERMINATION:Activation of enzyme activitiesamaranth, buckwheat, maize, millet, rice, sorghum and quinoaReduce anti-nutrients contentReduce eGIOmary, Fong, Rothschild, Finney. Cereal Chemistry. 2012; 89(1):1-14Cornejo & Rosell (2014) Unpublished results.
22. Enzymes for nutritionally improving gluten free breadsPROLYL ENDOPEPTIDASES from different sources. Produce gluten-free foods from gluten-containing raw materialsProduce an oral therapy for CDWieser, Koehler. Journal of Aoac International. 2012, 95(2):356-63.
23. FINAL REMARKS
24. Enzymes are useful processing aids in gluten free bread making. Enzymes’ action is largely dependent on raw material, thus enzyme type and level must be optimized for each gluten free recipe. Innovation: re-defining role of enzymes from “processing aids” to “healthy aids”.
25. ACKNOWLEDGEMENTS:Hardeep Singh Gujral (Guru Nanak University, India)Cristina Marco (IATA-CSIC)Mª Estela Matos (IATA-CSIC)Marcia Arocha Gularte (Universidad de Pelotas, Brasil)Fabiola Cornejo (ESPOL, Ecuador)Funding sources:Proyect UE. CRAFT Proyect (QLK1-2002-72162), 2003-2005Proyect (AGL2005-05192-C04-01/ALI) by Spanish Ministry of Economy and Sustainability and CSIC.Award from Coelic Association of Madrid in 2009Proyect (AGL2008- 00092 ALI , AGL2011-23802) by Spanish Ministry of Economy and Sustainability and CSIC.
26. For more information: Web site: http://www.iata.csic.ese-mail: crosell@iata.csic.esWebpage: http://www.iata.csic.es/mcristinamolinarosell/Research ID: http://www.researcherid.com/rid/F-4888-2010Enzymes in gluten-free bread making by Cristina M. Rosell is licensed under a Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License.