Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread

Journal of Texture Studies
Marco BertaMats Stading

Abstract

The influence of zein protein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten-free bread was investigated. The addition of HPMC to starch affected the dough viscoelasticity and it improved the bread volume during baking since it acts as an emulsifier. The addition of zein protein to gluten-free bread increased the crumb firmness and reduced the crust hardness within the range of concentrations investigated. No zein protein network could be observed in the bread crumb. The zein protein, cold mixed at low concentration, did not enhance the dough elasticity. Due to the lack of a protein network noncovalent interactions may stabilize the bubble structure stabilization within the crumb, rather than covalent links of the protein chain. With an optimized amount of zein protein and HPMC hydrocolloid, the gluten-free bread showed similar texture and staling behavior to that of model wheat bread. The optimized recipe, compiled into a spreadsheet, is available in the supporting information. The microstructural observations suggest that zein could be replaced with another protein for this recipe resulting in a similar bread texture.

References

Apr 29, 2009·Journal of Food Science·S MezaizeM de Lamballerie
Dec 8, 2009·Journal of Agricultural and Food Chemistry·Cristina MontealegreCarmen García-Ruiz
Nov 12, 2013·Food Chemistry·Brennan M SmithFadi M Aramouni
Sep 24, 2015·Journal of Food Science and Technology·Camino M ManceboManuel Gómez
Jan 21, 2016·Journal of Food Science and Technology·Rafał ZiobroJarosław Korus

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Citations

Apr 25, 2020·Journal of Food Science and Technology·Hanndson Araujo SilvaRennan de Gusmão
Feb 27, 2021·International Journal of Biological Macromolecules·Zhen WangQingdan Bao

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