Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread

Abstract

The influence of zein protein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten‐free bread was investigated. The addition of HPMC to starch affected the dough viscoelasticity and it improved the bread volume during baking since it acts as an emulsifier. The addition of zein protein to gluten‐free bread increased the crumb firmness and reduced the crust hardness within the range of concentrations investigated. No zein protein network could be observed in the bread crumb. The zein protein, cold mixed at low concentration, did not enhance the dough elasticity. Due to the lack of a protein network noncovalent interactions may stabilize the bubble structure stabilization within the crumb, rather than covalent links of the protein chain. With an optimized amount of zein protein and HPMC hydrocolloid, the gluten‐free bread showed similar texture and staling behavior to that of model wheat bread. The optimized recipe, compiled into a spreadsheet, is available in the supporting information. The microstructural observations suggest that zein could be replaced with another protein for this recipe resulting in a similar bread texture.

High Protein Substitutes for Gluten in Gluten-Free Bread

“…It is isolated from rice bran via an alkaline-acid extraction technique resulting in 68% protein on a dry basis. Zein, a protein from another non-gluten cereal, maize, was used to provide extensibility to starch-based doughs [ 16 , 17 ] and firmness to the bread crumb comparable to wheat breads [ 18 ].…”

Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties

“…Currently, most of the exogenous proteins (Berta et al ., 2019; Bravo‐Núñez et al ., 2019), hydrocolloids (Sabanis & Tzia, 2011; Mir et al ., 2016), and emulsifiers (Purhagen et al ., 2012; Makharia et al ., 2022) are used to modulate rice proteins and rice starch to form a viscoelastic network structure, which refines the rheological properties of rice dough and takes a leading part during processing the dough and the textural properties of bread (Uthayakumaran et al ., 2000). Among these substances, hydrocolloids and emulsifiers are considered to be “binders”, which are crystalline supramolecules formed by inter‐ and intra‐molecular hydrogen bonds with rice proteins, forming a macromolecular structure with a viscoelastic network‐like shape (Korus et al ., 2022a; Sadat et al ., 2023).…”

Properties of ripe banana flour and application to gluten‐free breadmaking

“…In recent years, various gluten substitutes have been developed. For example, hydrocolloids and gums have been used as gluten substitutes and their application to various GF flours has been attempted for many GF products, especially breads (Anton & Artfield, 2008; Berta, Koelewijn, Öhgren, & Stading, 2019; Encina‐Zelada, Cadavez, Teixeira, & Gonzales‐Barron, 2019). Further, ingredients extracted from natural sources, for example, plant resins, seeds, seaweeds, microbial fermentation and animal sources, have also been used (Casper & William, 2014c).…”