Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

Abstract

The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

“…Similarly to our results, Burešová et al [ 20 ] reported that rice bread exhibited a higher cohesiveness value (0.76) compared to chickpea bread (0.58), highlighting the negative effect of chickpea flour addition on cohesiveness. Moreover, decreasing cohesiveness values were also observed when high pea protein powder (almost 20%, flour-based) was added in the buckwheat–flaxseed based GF bread formulations [ 46 ]. Accordingly, the replacement of 25% of RF with the chickpea flours having higher protein content ( Section 3.1 ) determined a decrease of the bread cohesiveness ( Figure 2 ), presumably due to more rigidity of the starch–protein network.…”

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

“…Gluten-free bread is usually characterized by high hardness, low elasticity, and low springiness [ 17 ]; thus, it is important to ensure that these parameters are not worsened further. A base recipe for gluten-free bread with a low amount of carbohydrates and a high amount of protein was formulated in a previous work [ 19 ], which was also accepted by consumers. The results of the present study confirmed that the addition of PF did not cause any adverse textural changes in bread.…”

“…The effects of PF on the pasting properties of bread were investigated using an RVA-4500 system (Perten Instruments, Macquarie Park, Australia), according to the standard method 22–08 (AACCI, 2000), as described by Wójcik et al [ 19 ]. This analysis was carried out in triplicate.…”

“…The control bread samples were prepared based on a previous study [ 19 ], with the following ingredients: 45 g of buckwheat flour, 45 g of flaxseed flour, 10 g of pea protein powder, 4 g of psyllium husk, 2 g of potato fiber, and 2 g of guar gum. In addition, 1 g of dried yeast, 2 g of Himalayan salt, and 130 mL of tap water were used for making bread.…”

“…Using the millet seed displacement method, the volume of bread loaves was measured [ 19 ], and the obtained results were converted to 100 g of bread. The pH of the bread crumb was determined using a 206-ph2 pH meter (Testo, Pruszków, Poland).…”