Breadmaking performance of protein enriched, gluten-free breads

Abstract

Soybean enriched rice based gluten free breads were designed incorporating a structuring agent (hydroxypropylmethylcellulose HPMC) and a processing aid (transglutaminase TG). At dough level the effect of increasing amounts of soybean protein isolate (SPI), HPMC and water was studied in the Mixolab. Mixing and thermal characteristics showed the significant effect induced by water, soybean protein isolate, HPMC and TG, allowing the selection of the appropriate amounts for the breadmaking performance of enriched gluten free breads. The single addition or in combination of 4% HPMC, 13% soybean and 1% TG produced significant changes in the physical properties of the rice based gluten free breads. The presence of SPI blended with rice flour produced a significant decrease in the specific volume of the bread, although this detrimental effect was partially counteracted by its combination with HPMC, decreasing also the crumb hardness. The micrographs of the crumb showed the beneficial effect of the HPMC, obtaining a more open aerated structure. Protein enriched gluten free breads can be obtained with a combination of SPI, HPMC and TG.

Influence of germination time of brown rice in relation to flour and gluten free bread quality

“…A strong correlation was found between width/height and SV (r=0.79 P<0.001). The specific volume values of the samples ranged from 1.5 to 2.3 ml/g, these results are in agreement with the ones reported for rice GFB (de la Hera et al 2013;Matos and Rosell 2012;Marco and Rosell 2008).…”

“…As the germination time increased, the springiness value decreased, indicating an increase in fragility and tendency to crumble when is sliced (McCarthy et al 2005). Indeed, after 12 h of germination springiness values were lower than the ones reported before in gluten free rice bread (Marco and Rosell 2008;Matos and Rosell 2012). These low values can be a limiting factor for the use of germinated brown rice for GFB.…”

“…The dough was prepared using the formula of Marco and Rosell (2008). Half of the rice flour was mixed with boiling water (half of the water) in a Brabender Farinograph (Duisburg, Germany) for 5 min.…”

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

“…Isolates and concentrates of these proteins are produced in high quantities, especially from soy and pea. Marco and Rosell (2008a) observed that the presence of legume proteins causes an increase in water absorption and modifies mechanical properties of the final product. In other studies an increase of specific volume and improvement of sensory quality were observed after an addition of pea protein, which was also accompanied by a decreased retrogradation (Miñarro et al 2012).…”

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

“…This is an important factor to consider when gluten-free flours are to be used for gluten-free spaghetti for obtaining a viscous system that holds the food components cohesively in the matrix. Marco and Rosell (2008) reported that as a consequence of the initial starch gelatinization, dough consistency increased, improving the mechanical and handling properties of the rice flour dough compared with those of the dough mixed with water at 25°C. The pasting profile of the composite gluten-free flours reflected that the fabrication of gluten-free spaghetti containing up to 30% UPF was considered highly acceptable.…”