Effect of water, albumen and fat on the quality of gluten‐free bread containing amaranth

Abstract

The aim of the research was the development of an alternative formula for gluten-free bread (GFB) containing amaranth flour. GFBs were prepared using a 2 3 factorial screening experimental design. The amount of water, albumen and fat varied in order to evaluate their impact on the textural, structural and sensory characteristics of the final product. Water amount had the greatest influence on bread characteristics. For a 33% water content increase (from 0.6 to 0.8 g g )1 of flour) the firmness of the crumb decreased to 20% of the initial value. Also, for the same water content increase, the average pore size became 2.5-fold greater. Albumen addition (from 0 to 0.04 g g )1 of flour) influenced mainly crumb viscoelasticity (20% increase). Variations in fat amount did not significantly influence any of the response variables investigated. However, the combined addition of fat and albumen resulted in breads that received the best rankings in overall acceptance in sensory evaluation.

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

“…The smallest decrease of tan δ was observed for the dough with albumin. Although albumin had the smallest impact on the ratio between viscous and elastic properties of the dough, its ability to form foams and retain gases results in a significant improvement of bread volume (Schoenlechner et al 2010;Storck et al 2013;Ziobro et al 2013). The lowest values of tan δ were found for the dough in which structure-forming hydrocolloids were replaced with collagen, which confirms our earlier observations about the role of specific structure of such protein in regulating properties of starch based systems (Ziobro et al 2013).…”

“…1 Mechanical spectra (top -(white diamond) Control, (white triangle) Lupine, (white square) Pea, (white circle) Soy; G' -filled markers; G^-empty markers) and tangent of phase shift (bottom -(white triangle) Control, (asterisks) Albumin, (plus sign) Collagen, (white triangle) Lupine, (white square) Pea, (white circle) Soy) of control dough and samples structured with different proteins significant influence on loaf volume (Table 1). Its increase observed in the case of albumin, could be explained by its foaming properties (ability to decrease surface tension, resulting in an increased stability of multiphase systems), which increase gas retention, as it was reported earlier (Schoenlechner et al 2010;Storck et al 2013;Ziobro et al 2013). Egg albumins reveal relatively small molar masses, and high potential to absorb carbon dioxide (due to the presence of high amounts of mostly acidic amino acids and free sulphydryl groups, which promote foaming, heat setting and adhesion), which is decisive for its binding in bread crumb (Crockett et al 2011;Mine 1995;Ziobro et al 2013).…”

“…High functionality of this ingredient is related to its foam stabilizing properties, which are important for gas retention, and structure stabilization of the crumb (Schoenlechner et al 2010;Tsatsaragkou et al 2014). …”

Optimization and functionality of millet supplemented pasta

“…This diet excludes intake of storage proteins found in wheat, rye, barley, and oats (Yalcin & Basman, 2008;Schoenlechner et al, 2010;Juszczak et al, 2012). As millets are gluten free thus these are appropriate food for those with celiac disease or other forms of allergies or wheat intolerance (Saravana & Soam, 2010). This information indicates the need for new gluten reduced or gluten-free products in the market such as pasta.…”

“…However, some people with a specific genetic nature suffer from celiac disease which is usually manifested as a digestive malfunction of the intestines caused by the presence of gluten. This diet excludes intake of storage proteins found in wheat, rye, barley, and oats (Yalcin & Basman, 2008;Schoenlechner et al, 2010;Juszczak et al, 2012). As millets are gluten free thus these are appropriate food for those with celiac disease or other forms of allergies or wheat intolerance (Saravana & Soam, 2010).…”