ArticleFood science & nutrition2025
Optimization of Quinoa-Based Gluten-Free Bread Production Using Microbial Transglutaminase Enzyme and Hydroxypropyl Methyl Cellulose (HPMC) by Response Surface Methodology.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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Authors and funding
5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Celiac is an autoimmune disorder that is triggered by gluten proteins. Bread is the staple foodstuff in which gluten networks play a detrimental role. This study investigated the optimization of transglutaminase (TG) and hydroxypropyl methylcellulose (HPMC) using Response Surface Methodology (RSM) and central composite design (CCD) to simulate the functionality of gluten proteins in quinoa-based gluten-free bread. The concentrations of TG and HPMC varied within the ranges of 0%-1.5% w/w and 0%-2% w/w, respectively. A model was ultimately developed using the CCD and the specified range values for the two factors, with measurements taken for specific volume (SV), moisture content (MC), overall acceptance (OA), and hardness. The study identified optimal values of 0.414 g/100 g for TG and 1.283 g/100 g for HPMC, achieving specific values of 2.320 cm
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