Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber. (1st February 2021)

• Record Type: Journal Article
• Authors: Ito, Seiko; Arai, Eiko
• Is Part Of: Food chemistry. Volume 337(2021)
• Publication Date: 2021-02-01
• Subjects: Apios -- Gluten-free bread -- Starch -- Retrogradation -- β-Amylase; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127977
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Tubers of the legume Apios americana (Apios) are composed mainly of carbohydrate. Apios powder contains starch, sucrose and a small amount of soybean-type oligosaccharides. Apios powder contains almost no α-amylase but has a high level of β-amylase activity. Addition of Apios powder to gluten-free bread delays the recrystallization of amylose. Addition of Apios powder to gluten-free bread improves bread texture and delays staling. Abstract: This study investigated the effect of powder made from tubers of the legume Apios americana (Apios) as a rice flour substitute in the making of gluten-free steamed bread. The carbohydrates of Apios powder were mainly starch and sucrose, and included legume-specific raffinose and stachyose. Apios powder contained almost no α-amylase but had a high level of β-amylase activity. Substitution of rice flour with Apios powder delayed the hardening of bread on storage and helped to maintain cohesiveness. Apios powder-substituted bread had higher maltose content than unsubstituted control bread due to β-amylase activity in the Apios powder. Bread substituted with 10% Apios powder had a significantly higher degree of gelatinization than the control even after storage, most likely due to lower amounts of recrystallized amylose as determined by differential scanning calorimetry. These results demonstrate Apios powder as promising a new food ingredient for improving the quality of gluten-free rice bread.