Nowadays, celiac disease is recognized as a worldwide autoimmune disease in the world due to intolerance to prolamin peptides from cereals, and consuming gluten-free cereal-based foods is the only way to cure celiac patients throughout their life span. Therefore, researchers have been constantly developed new methods to improve the quality and extend the shelf life of gluten-free food products for these patients. It should be noted that hydrocolloids play an important role to extend the shelf life of this kind of food products. Therefore, this study aimed to improve the physicochemical, textural and rheological properties of gluten-free Taftoon bread based on potato during 7 days in ambient temperature. So, guar gum, sodium caseinate, and transglutaminase enzyme were used as the improvement variables, with equal proportions, in four levels. Incorporation the variables into the formulation caused to significantly increase elasticity and textural properties. In the other hands, the specific volume, firmness, adhesion and a*, L* and b* of bread crust were reduced. Finally, it can be concluded that consumption of potato powder (Satrina V.) in Taftoon bread next to the mentioned variables enhanced the qualitative and tasteful properties. The optimized formulation for Taftoon bread contained 1% guar gum, 1% transglutaminase and 1% sodium caseinate.

中文翻译：

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通过将马铃薯粉（Satrina V.），瓜尔豆胶，酪蛋白酸钠和转谷氨酰胺酶掺入基质中来改善储存期间的无麸质牛ft面包性能

如今，由于对谷物中谷醇溶蛋白的不耐受性，腹腔疾病已被公认为世界范围内的一种自身免疫疾病，而食用不含麸质的谷类食品是治愈腹腔疾病患者一生的唯一方法。因此，研究人员一直在不断开发新的方法来改善这些患者的无麸质食品的质量并延长其货架期。应当指出，水状胶体在延长这类食品的货架寿命中起着重要作用。因此，本研究旨在改善环境温度下7天基于马铃薯的无麸质Taftoon面包的理化，结构和流变特性。因此，瓜尔胶，酪蛋白酸钠和转谷氨酰胺酶被用作四个级别的改善变量。将变量并入配方中会显着增加弹性和质构特性。另一方面，面包皮的比体积，硬度，附着力和a *，L *和b *降低。最后，可以得出结论，在Taftoon面包中食用马铃薯粉（Satrina V.），除了上述变量之外，还增强了定性和美味特性。用于Taftoon面包的优化配方包含1％瓜尔胶，1％转谷氨酰胺酶和1％酪蛋白酸钠。）在Taftoon面包中，旁边提到的变量增强了质和味的特性。用于Taftoon面包的优化配方包含1％瓜尔胶，1％转谷氨酰胺酶和1％酪蛋白酸钠。）在Taftoon面包中，旁边提到的变量增强了质和味的特性。用于Taftoon面包的优化配方包含1％瓜尔胶，1％转谷氨酰胺酶和1％酪蛋白酸钠。