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Related topics: Science & Nutrition, Cereals and bakery preparations, Cultures,
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While use of the TGase enzyme is not new in for gluten-free products, the study
is the first to formulate bread without the addition of hydrocolloids, according to
results published in the Journal of Cereal Science.
"The aim of the present study was to investigate the effectiveness of TGase
application in improving the baking performances of gluten-free flours without
addition of any hydrocolloids, and thus get a better insight on the extent of
cereal proteins modifications and network forming promotion for bread making."
According to market analyst Mintel the overall 'free-from' market has already
enjoyed sales growth of over 300 per cent since 2000. The growing demand
has opened up a new lucrative sector that many food makers are keen to
exploit.
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The free-from market was worth 90 million ($123 million) in 2005, and Mintel
said that the gluten and wheat-free sector has benefited in particular from the
nation's increasing interest in healthy eating. Sales of products such as wheatfree breads and cakes have grown by almost 120 per cent over the last three
years alone, to reach 48 million ($65 million).
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However, while the market for such products is booming, according to the
experts at IFT, researchers have yet to fully solve their greatest challenge making products taste good.
http://www.foodnavigator.com/Science-Nutrition/Gluten-free-bakery-gets-boost-from-enzy...
4/6/2012
Page 2 of 4
The new study tested the effectiveness of TGase (Ajinomoto), an enzyme that
cross-links protein, to form networks in flours from six different gluten-free
cereals, including brown rice, buckwheat, corn, oat, sorghum and teff.
Moreover, 3-D imaging showed that protein complexes were formed by the
addition of TGase.
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On the other hand, corn flour products were not satisfactory, highlighting the
importance of the protein source for optimal results.
BakeryAndSnacks.com
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FoodManufacture.co.uk
FoodProductionDaily.com
"The results of the present study show that the functionality of gluten-free flours
in terms of bread-making performances can be successfully improved by the
action of
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Emulsifiers, stabilisers,
hydrocolloids
Proteins, non-dairy
Sweeteners
polyols)
"Buckwheat and brown rice flours were the optimal substrates for TGase
application among the investigated flours," they added.
http://www.foodnavigator.com/Science-Nutrition/Gluten-free-bakery-gets-boost-from-enzy...
4/6/2012
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http://www.foodnavigator.com/Science-Nutrition/Gluten-free-bakery-gets-boost-from-enzy...
4/6/2012