Formulation of Gluten Free Bread Using Guar and Microbial Transglutaminase Enzyme

The most common disease caused by wheat protein (Gluten) ingestion is celiac, and the only effective treatment is strict adherence to a 100% gluten free diet for life. The objective of this study was to evaluate the effects of guar and microbial transglutaminase (T.G) enzyme on farinograph properties and bread quality of gluten free composite flours(Soya flour, Rice flour and corn starch). In this study, guar gum was added at two levels (2, 3%) and T.G was added at three levels (0, 1, 10 u/g pro) to the formulation. Results showed that guar addition caused increase in specific volume, but T.G had a negative effect on it. Guar addition had no effect on the crumb texture of bread, but addition of 1 u/g pro of T.G caused appropriate texture crumb in bread. Incorporation of guar decreased the crumb hardness 2 hours after baking comparing to control but with increasing the addition of T.G crumb hardness was increased. Addition of 10 u/g pro of T.G retarded the staling of gluten free breads, but guar addition had no effect on staling.