High Protein Substitutes for Gluten in Gluten-Free Bread

Abstract

Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

“…For example, in a formulation with rice flour-cassava starch and 5% HPMC, the addition of soy protein isolate (1%, 2%, 3%) and egg white solids (5% and 10%) reduced dough stability by lowering the hydrocolloid functionality, modifying the available water within the dough, weakening the interactions between hydrocolloid and starch and, consequently, reducing the foam stability [ 16 ]. Besides HPMC, other hydrocolloids such as XG and methylcellulose were reported to be used together with rich protein sources in GF formulations [ 17 ].…”

Gluten-Free Bread and Bakery Products Technology

“…The nutritional values strong depend on the raw material composition of these products and are not uniform. In addition to basic gluten-free ingredients such as gluten-free flours and starches, technologically and nutritionally functional ingredients such as hydrocolloids of cereal and non-cereal origin [8], fruit or vegetable fiber [9,10], flax and chia seeds [11,12], psyllium [13], modified starches (e.g., [14]) and proteins [15] from many sources need to be added to achieve sufficient bread volume, crumb softness and shelf life. The addition of fiber, through its hydration, affects the quality of the bread.…”

“…They also give the impression of full product flavour. Proteins can be of plant origin (legumes, soya, gluten-free cereals, rapeseed, canola, sunflower, potato), animal origin (whey, egg, casein, caseinate) or microorganism-, algae-, seaweed-and insect-based [15].…”

Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods

“…Plant-based proteins also contain anti-nutritional compounds with a strong off-taste and tend to have inferior functionality compared to animal-based proteins since they are more difficult to process and more susceptible to extrinsic factors including temperature, pH, and ionic strength [22]. Additionally, some plant-based proteins with a variety of allergens may have a limited scope of utilization [23]. Therefore, it is essential to find an appropriate method to improve the functional properties of plant-based proteins, so as to meet the growing demand for hybrid, clean-labeled, and healthier food products.…”