The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure. Thus, in the present work, we produced gluten-free bread using red rice flour and cassava flour, transglutaminase, and chitosan at concentrations of 0%, 1%, and 2%. Loaves of bread were characterized, and the instrumental texture properties during five days were determined. Bread produced with chitosan and transglutaminase presented lighter brown coloration due to incomplete Maillard reaction and low specific volumes varying from 1.64 to 1.48 cm³/g, possibly due to chitosan interfering with yeast fermentation. Rheological tests revealed increases in viscosity before and after fermentation when chitosan was used. Bread with chitosan presented high initial firmness but a lower rate of staling, possibly due to water retention. According to results, a possible network involving chitosan and other proteins promoted by transglutaminase was formed and after optimization could yield better gluten-free bread.

中文翻译：

---

壳聚糖和转谷氨酰胺酶在无麸质面包加工中的作用。

对面筋的敏感性不断提高，引起了人们对无麸质产品（如面包）的兴趣。然而，生产无麸质面包的最大挑战之一是获得良好的质量结构。我们假设将壳聚糖与转谷氨酰胺酶一起使用会生成交联网络，从而保证了更好的结构。因此，在目前的工作中，我们使用红米粉和木薯粉，转谷氨酰胺酶和壳聚糖分别以0％，1％和2％的浓度生产了无麸质面包。对面包进行了表征，并确定了五天的工具质地特性。用壳聚糖和转谷氨酰胺酶生产的面包由于不完全的美拉德反应和较低的比容（从1.64至1.48 cm ³不等）而呈现较浅的褐色。/ g，可能是由于壳聚糖干扰了酵母发酵。流变学测试表明，使用壳聚糖时，发酵前后粘度会增加。含壳聚糖的面​​包初始硬度高，但过时率较低，这可能是由于保水作用所致。根据结果​​，形成了由脱谷氨酰胺酶促进的壳聚糖和其他蛋白质的可能网络，经过优化可以生产出更好的无麸质面包。