Non-gluten proteins as structure forming agents in gluten free bread

Journal of Food Science and Technology
Rafał ZiobroJarosław Korus

Abstract

The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer's acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer's scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.

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Citations

Jan 10, 2017·Annual Review of Food Science and Technology·Martina FoschiaEmanuele Zannini
Oct 4, 2018·Nutrients·Dalia El KhouryIris J Joye
Nov 14, 2019·Journal of Food Science·Pervin Ari AkinMichael Tilley
Jul 19, 2020·Foods·Purificación García-SegoviaJavier Martínez-Monzó
Sep 25, 2019·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Marcela Martínez-CastañoCecilia Gallardo-Cabrera
Jul 9, 2020·Plant Foods for Human Nutrition·Jennifer A JamiesonMarcia M English
Feb 24, 2017·Foods·Urszula Krupa-Kozak, Natalia Drabińska
Sep 20, 2018·Journal of Food Science and Technology·Marta Sahagún, Manuel Gómez
Jan 9, 2019·Frontiers in Nutrition·Sweta RaiC S Chopra
Feb 6, 2019·Food Research International·Hanne G MasureJan A Delcour
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Francesca MeliniMaurizio Ruzzi
Jun 18, 2021·Food Science & Nutrition·Rachel Gillespie, Gene J Ahlborn
Nov 30, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Fabian UgwuonaMaureen Ojinnaka

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