Functionality of alternative protein in gluten-free product development

Abstract

Celiac disease is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The current treatment for celiac disease is life-long adherence to a strict gluten-exclusion diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. A major limitation in the production of gluten-free products is the lack of protein functionality in non-wheat cereals. Additionally, commercial gluten-free mixes usually contain only carbohydrates, which may significantly limit the amount of protein in the diet. In the recent past, various approaches are attempted to incorporate protein-based ingredients and to modify the functional properties for gluten-free product development. This review aims to the highlight functionality of the alternative protein-based ingredients, which can be utilized for gluten-free product development both functionally as well as nutritionally.

Recent developments in gluten-free bread baking approaches: a review

“…Details about the proteins from these sources were shown in Table 2. Addition of proteins can not only enhance the functional and nutritional properties of GF products but also improve sensory quality by increasing Maillard browning and flavor (Deora et al, 2015). Ziobro et al (2016) checked the effects of selected protein isolates (albumin, collagen, pea, lupine, and soy) and concentrates on the structure and quality of GFB without the introduction of any other structure forming additives such as guar gum and pectin.…”

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

“…Their presence may influence storage of glutenfree products, and decrease bread staling. Protein could be added in various forms, as components of gluten-free flours (e.g., rice, soy, pea) or in the form of concentrates and isolates (Deora et al 2015). The formation of dough and bread structure by protein addition is often assisted by the introduction of other supplements such as polysaccharide hydrocolloids, enzymes or surfactants.…”

“…The formation of dough and bread structure by protein addition is often assisted by the introduction of other supplements such as polysaccharide hydrocolloids, enzymes or surfactants. Among cereal proteins zein and kaffirin have been applied for gluten-free bread supplementation (Deora et al 2015;Pontieri et al 2013;Schober et al 2011). Andersson et al (2011) observed that the addition of corn protein in the presence of hydrocolloids positively influences dough rheology, improves bread structure and increase its volume.…”

“…Caseins are most frequently applied, as they have emulsifying properties and stabilize other components of gluten-free dough. Other preparations include isolates and concentrates of whey proteins with an ability to form gellike structures and skim milk powder, characterized by a high water binding capacity (Deora et al 2015). An innovative idea to use meso-structured whey protein particles in the production of gluten-free bread was suggested by van Riemsdijk et al (2011).…”

“…Egg proteins could also be used as a functional ingredient in gluten-free bread, in particular albumin could be added (Deora et al 2015). 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).…”