Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

Abstract

Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p < 0.05) increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly (p < 0.05) decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties.

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

“…There are also breads composed of milk proteins (3%) or skimmed milk (3%). Dairy proteins have been extensively studied and are known to be effective for enhancing Maillard reactions, improving the color of the loaves, even at small doses (Gallagher, Gormley, & Arendt, 2003;Krupa-Kozak, Baczek, & Rosell, 2013). Nonetheless, the fact that many manufacturers offer products free of gluten and lactose or dairy products (because a certain intolerance to lactose may be associated with celiac disease; Ojetti et al, 2005) likely influenced the lower use of milk proteins.…”

Understanding gluten‐free dough for reaching breads with physical quality and nutritional balance

“…Generally, bread development without gluten has involved the use of diverse ingredients and additives with the purpose of imitating the visco‐elastic properties of the gluten and consequently to obtain bread‐like products (Table ). In recent years, there has been extensive research for the development of gluten‐free bread, involving diverse approaches, such as the use of different naturally gluten‐free flours (rice, maize, sorghum, soy, buckwheat), and starches (maize, potato, cassava, rice, bean), dairy ingredients (caseinate, skim milk powder, dry milk, whey), gums and hydrocolloids [guar and xanthan gums, alginate, carrageenan, hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC); emulsifiers (DATEM, SSL, soy lecithin], other non‐gluten proteins (milk proteins, egg proteins, legume proteins, e.g. soy bean and pea); enzymes (cyclodextrin glycosyltranferases, transglutaminase, proteases, glucose oxidase, laccase), and prebiotics (inulin), or combinations thereof; as alternatives to gluten, to improve the structure, mouthfeel, acceptability and shelf‐life of gluten‐free bakery products.…”

“…In this review, data of dough characteristics and bread quality from previously reported recipes have been compiled to understand their possible relationship (Table ). Visco‐elastic moduli, pasting properties and Mixolab parameters collected from the reported gluten‐free dough/batter properties have been pooled and correlated with specific volume and crumb texture parameters . Table displays the significant correlations found between dough parameters obtained during the heating and cooling cycles with the Mixolab and the instrumental quality parameters [specific volume and Texture Profile Analysis (TPA)–hardness].…”

“…Visco-elastic moduli, pasting properties and Mixolab parameters collected from the reported gluten-free dough/batter properties have been pooled and correlated with specific volume and crumb texture parameters. 11,22,28,35,40,50,56 Table 3 displays the significant correlations found between dough parameters obtained during the heating and cooling cycles with the Mixolab and the instrumental quality parameters [specific volume and Texture Profile Analysis (TPA)-hardness]. Although various significant correlations were found, only strong (r > 0.7) or moderate (0.4 < r < 0.7) correlations were considered.…”

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

“…Another important source of amino-acids in gluten-free products are diary proteins, which positively influence nutritional value and quality of gluten-free bread. They are a good source of calcium and essential amino acids, such as lysine, methionine and tryptophan (Krupa-Kozak et al 2013). The addition of diary proteins strengthens structure, improves texture and color of bakery products and slows down its ageing.…”