Effect of Calcium Caseinate and Calcium Citrate on Quality and Technological Parameters of Gluten-Free Bread

Krupa‐Kozak, Urszula; Bączek, Natalia; Adamowicz, Justyna

doi:10.15193/zntj/2014/94/136-150

Cited by 1 publication

(1 citation statement)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore sensory properties of gluten-free bread are usually worse in comparison to wheat based products, and staling is usually much faster (Matos and Rosell 2015). Gluten-free bread in general has also unsatisfactory nutritional value, which is why the number of studies on its fortification with proteins, fibre and/or bioactive compounds, mineral salts and so on have dramatically increased in recent years (Capriles and Arêas 2014;Diowksz et al 2009;Korus et al 2009;Krupa-Kozak et al 2014;Martínez et al 2014;Ronda et al 2014;Tsatsaragkou et al 2014). The key objective in gluten-free bread production is to imitate gluten viscoelastic matrix, responsible for product's structure by proper…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2015

View full text Add to dashboard Cite

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.

show abstract