Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

• The addition of proteins and inulin improved the appearance of breads.
• The bread staling was reduced.
• Textural properties of gluten-free breads developed were similar to gluten breads.
• No difference in the sensory attributes between control and breads supplemented.
• Products have high nutritional advantages due to the protein and prebiotic content.

The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.