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

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• 作者：Rafał Ziobro ; Lesław Juszczak ; Mariusz Witczak…
• 关键词：Gluten ; free bread ; Proteins ; Texture ; Staling
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：571-580
• 全文大小：920 KB
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• 作者单位：Rafał Ziobro (1)
  Lesław Juszczak (2)
  Mariusz Witczak (3)
  Jarosław Korus (1)
  
  1. Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
  2. Department of Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
  3. Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

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. Keywords Gluten-free bread Proteins Texture Staling