The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

• Calcium and sodium caseinate reduced the stiffness of rice-buckwheat dough.
• Caseinates increased dough weakening and decreased peak viscosity during heating.
• The crumb of breads with caseinate supplements were soft, non-sticky and elastic.
• The overall acceptability was increased by caseinates and carboxymethyl cellulose.
• Caseinates may be alternative substances for gluten-free bread-making.

The effect of calcium and sodium caseinate supplements (2 g/100 g) on the behavior of rice-buckwheat dough and bread quality was compared to the effect of xanthan gum and carboxymethyl cellulose. The addition of caseinates significantly (P < 0.01) increased dough weakening, which became similar to dough with xanthan gum. During heating, the gelatinization rate became similar to dough with carboxymethyl cellulose. Moreover, peak complex viscosity was decreased by 0.4·105 Pa s. Additionally, hydrocolloid supplements impacted bread crumb characteristics. An open structure was found in crumb with added calcium caseinate, carboxymethyl cellulose as well as xanthan gum. The hardness of rice-buckwheat crumb without hydrocolloids (12.2 N) was decreased by calcium caseinate (4.3 N), xanthan gum (9.1 N) and carboxymethyl cellulose (9.3 N), however, no significant effect of sodium caseinate was recorded (11.5 N). The overall sensory acceptability of rice-buckwheat bread (7.1) was increased by sodium caseinate (7.5), calcium caseinate (7.7) and carboxymethyl cellulose (7.8). The acceptability of bread with xanthan gum (5.9) was negatively impacted by dry, coarse crust and extremely sticky crumb. It can be concluded caseinates may be alternative substances with satisfactory impact on the rheological characteristics of rice-buckwheat dough, as well as bread quality.