ArticleJournal of food science and technology2020
Role of chitosan and transglutaminase on the elaboration of gluten-free bread.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 33 citations in OpenAlex.
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives.Insects · 2025Review
- Use of Horse Chestnut (Aesculus hippocastanum L.) Starch in Gluten-Free Cakes: Physicochemical, Nutritional, Textural Properties, and Determination of Pore Structure Using Conventional Thresholding Algorithms.Journal of food science · 2025Article
- Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread.Foods (Basel, Switzerland) · 2024Article
- Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Current research in food science · 2024Article
- Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity.Current research in food science · 2024Article
- Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation.Foods (Basel, Switzerland) · 2023Article
- Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch.Foods (Basel, Switzerland) · 2023Article
- Multifunctional nanoparticle-VEGF modification for tissue-engineered vascular graft to promote sustained anti-thrombosis and rapid endothelialization.Frontiers in bioengineering and biotechnology · 2023Article
- Gluten-Free Bread and Bakery Products Technology.Foods (Basel, Switzerland) · 2022Review
- Retention of vitamin A after goat milk processing into cheese: a nutritional strategy.Journal of food science and technology · 2020Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure. Thus, in the present work, we produced gluten-free bread using red rice flour and cassava flour, transglutaminase, and chitosan at concentrations of 0%, 1%, and 2%. Loaves of bread were characterized, and the instrumental texture properties during five days were determined. Bread produced with chitosan and transglutaminase presented lighter brown coloration due to incomplete Maillard reaction and low specific volumes varying from 1.64 to 1.48 cm
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