Bread is a basic ingredient of daily diet. For patients with celiac disease this basic product is glutenfree bread, however compared to the traditional bread, the gluten-free bread is characterised by a lower nutritional value. Thus new methods are sought to increase this value and one of the research lines is to improve the quality parameters of gluten-free bread by using enzyme preparations. The objective of the research study was to assess the effect of adding transglutaminase (TG), its activity being 5, 10 and 15 U/100 g of blend, to a flour blend containing equal quantities of buckwheat flour and gluten-free wheat starch, on the quality parameters of gluten-free bread including specific volume of bread and crumb porosity. When incorporated into the dough recipe, this enzyme preparation affected the basic baking parameters of buckwheat bread; namely it caused the bread crumb moisture to increase and the bake loss to decrease. The TG additive had also a beneficial effect on the specific volume of the bread. Significant differences were reported already at a dose of 5 U TG/100 g of blend. The porous structure of crumb was improved; the number of pores per 10 cm2 of slice surface increased; those pores became thinwalled and equally distributed. At the same time it was found that that increasing the added quantity of TG to 15 U/100 g of blend was not useful. The sensory analysis showed that the buckwheat bread was well accepted. Also a sample with 5 U TG/100 g of blend was rated particularly high in terms of its acceptance. The panellists appreciated the appearance of the baked buckwheat bread resembling the conventional bread; they also appreciated the characteristic for buckwheat taste and aroma differentiating buckwheat bread from other gluten-free products.
gluten-free buckwheat bread, transglutaminase, bread specific volume, crumb porosity