Effects of combined use of oligosaccharides and enzymes to control the physical properties of gluten-free rice bread

2019 Fiscal Year Final Research Report

• Project/Area Number: 17K00822
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: University of Shizuoka
• Principal Investigator: Ito Seiko 静岡県立大学, 食品栄養科学部, 助教 (70466506)
• Project Period (FY): 2017-04-01 – 2020-03-31
• Keywords: 米粉パン / グルテンフリー / オリゴ糖 / 糖質分解酵素

Outline of Final Research Achievements

The purpose of this study is to investigate combinations of oligosaccharides and enzymes that can improve the quality of gluten-free rice bread by significantly slowing hardening during storage. We found that the bread properties were improved by substituting some of the sucrose content with maltooligosaccharide or isomaltooligosaccharide. Furthermore, it was shown that the combined use of pectinase appropriately increased the viscosity of batter and improved the specific volume. It was suggested that the combined use of maltooligosaccharide and pectinase suppresses the decrease in the degree of gelatinization due to storage and thereby significantly improves texture.

Free Research Field

調理科学

Academic Significance and Societal Importance of the Research Achievements

近年増加している小麦アレルギー患者のQOL向上のため、グルテンフリー米粉パンの需要は高まっている。しかし、米粉を小麦粉の代替として製パンするには、パンの製法と品質に関する課題が多い。特に、米粉パンはパンの硬化が速く、テクスチャーの改変には至っていなかった。本研究のオリゴ糖と酵素の併用によって、グルテンフリー米粉パンの硬化が制御できる可能性が示され、米粉パンの普及拡大への意義は大きい。