Abstract
Gluten-free steamed buns were made from rice flour and soybean flour with transglutaminase (TG enzyme) as additives to investigate the effect of TG enzyme on the quality of steamed buns. The results showed that when the TG enzyme dosage was 2.0%, the steamed buns had a lower hardness of 5458.43 and a larger elasticity of 0.85, at which time the gluten-free grain dough had a higher elasticity and viscosity, and the brightness of the steamed buns was enhanced. With the addition of TG enzymes, the quality of gluten-free grain steamed buns has been improved, which provides a basis for the future research and development of gluten-free grain steamed buns.
Published Version
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