Gluten‐free and prebiotic oat bread: Optimization formulation by transglutaminase improvement dough structure

Abstract

In this study, gluten-free oat dough network structure was improved by transglutaminase (TGase), which endowed it with a viscoelastic structure. The optimized amounts of fermentation agent, TGase, and skimmed milk powder (MP) were determined by single factor experiment. Effects of fermentation time and baking conditions on oat bread quality were studied by response surface methodology. The 16S rRNA oligonucleotide probe with specific diagnostic region was used to analyze oat bread prebiotic effect through the fluorescent in situ hybridization (FISH) method. Compared with baking powder (BP) and rice leaven (Rl), highly active dry yeast (Hy) fermentation effect was best (p < .05). TGase (12 mg/100 g) and MP (8 g/100 g) were added, respectively (p < .05), which were optimal conditions for improving the dough structure. Oat bread had a positive quality on texture and sensory acceptance. It can promote Bifidobacterium and Lactobacillus/Enterococcus growth, and inhibit Bacteroides growth (p < .05), which provided a potential beneficial solution to gluten allergy people. Novelty impact statement Oat gluten-free bread was rich in β-glucan, which was beneficial for human health. Adding an appropriate amount of TGase (12 mg/100 g) and skimmed MP (8 g/100 g) improved the oat dough structure, which making bread had a good effect on texture, specific volume, and sensory acceptance. Oat gluten-free bread had a prebiotic effect on intestinal microorganisms, which promoted the growth of Bifidobacterium and Lactobacillus/Enterococcus and inhibited Bacteroides growth.