Development of gluten-free bread using guar gum and transglutaminase

The effects of guar gum (20 and 30 g kg(-1)) in combination with microbial transglutaminase (TGase) (0,1 and 10 u g(-1) pro) on the quality parameters of gluten-free bread, based on rice flour were investigated. Incorporation of guar gum significantly increased specific volume, leading to lower crumb hardness on the baking day compared with control (P < 0.05). Addition of 1 ug(-1) pro of TGase caused appropriate crumb texture and increase in TGase concentration yielded higher crumb hardness. G(3)T(1) formula, containing 30 g kg(-1) of guar gum and 1 ug(-1) pro of TGase was the best formulae, compared to all the others. (C) 2014 The Korean Society of Industrial and Engineering Chemistry. Published by Elsevier B.V. All rights reserved.