Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Masure, Hanne G.; Wouters, Arno G.B.; Fierens, Ellen; Delcour, Jan A.

doi:10.1016/j.foodhyd.2019.04.062

Cited by 51 publications

(35 citation statements)

References 37 publications

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“…A less firm crumb was obtained in bread with a higher specific volume. This result is in accordance with the studies of Han et al [ 2 ] and Masure et al [ 27 ], who reported that crumb firmness is largely related to bread specific volume.…”

Section: Resultssupporting

confidence: 93%

Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread

Phongthai

Singsaeng

Nhoo-ied

et al. 2020

Foods

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Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (p < 0.05). The protein molecular weight distributions of the two varieties of peanut detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were similar, ranging from 15 to 75 kDa, with a major protein band at 50–75 kDa. The antioxidant and functional properties of derived PHs were influenced by DH. Although the foaming ability of protein was improved by DH5%, it was obviously decreased upon increasing DH further. The best emulsifying properties were observed in PH with DH5% (p < 0.05). The incorporation of PH with a small DH, especially when produced using Flavourzyme, had a highly positive impact on the specific volume and relative elasticity of gluten-free bread. The effect of PHs on bread quality was highly correlated with their functional properties. This study suggests that partially enzymatically modified proteins are suitable for incorporation in food products such as bread and other gluten-free products.

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Section: Resultssupporting

confidence: 93%

Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread

Phongthai

Singsaeng

Nhoo-ied

et al. 2020

Foods

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“…The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, and emulsifiers. Furthermore, another interesting improvement strategy to ameliorate GF dough and bread is based on the use of alternative proteins sources such as eggs, dairy products, and insects [ 10 , 11 ]) and pulses [ 12 ]), with additional benefits for the environment [ 13 ]. However, one of the most interesting improvement strategies for GF dough and bread is based on soluble dietary fiber application, of which psyllium husk powder is particularly rich, thus motivating this paper.…”

Section: Introductionmentioning

confidence: 99%

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Fratelli

Santos

Muniz

et al. 2021

Foods

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Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

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“…The incorporation of nongluten proteins at up to 10% has been found to improve both the protein quantity and quality of bread; however, incorporation at more than 15% weakened the gluten network of doughs and hindered bread quality (21,65). In gluten-free breads, the addition of protein at up to 2% enhanced dough rheological properties and bread quality (i.e., specific volume, sensory quality, nutritional quality, and digestibility) (34,45). However, protein additions at more than 10% resulted in breads with darker color, lower volume, and greater hardness than the control (46).…”

Section: Enriching Foods With Grain Proteins: Opportunities and Challmentioning

confidence: 99%

Grain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foods

2020

CFW

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Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Cited by 51 publications

References 37 publications

Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread

Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Grain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foods

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