Effect of transglutaminase additive on the quality of gluten-free bread

The aim of the work was to determine the impact of addition of transglutaminase (TGase), soy and whey protein on physicochemical and sensory properties of gluten-free breads. Samples were produced from concentrates consist of 7% of soy or whey protein. TGase was added in amount of 1, and 10 U/g of protein. Following features have been marked for each gluten-free bread sample: specific mass, specific volume, crumb porosity, moisture and crumb hardness. One observed that more valuable changes have been observed for the samples with soy protein; in particular, addition of 1U/g of TGase to gluten-free breads with soy or whey protein improves several physicochemical and sensory features of gluten-free breads. An impact of TGase into quality of gluten-free breads depends on the type of proteins that has been used. Samples with addition of 1U TGase were better assessed by consumers in comparison with other analyzed samples.