Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

The aim of this study was to check the possibility of enriching gluten-free dough mixes with concentrates or isolates of protein with different origins and to evaluate their impact on the structure, properties and aging of the obtained loaves. The studies involved the use of albumin, collagen, as well as pea, lupine and soy protein. Analysis of the rheological properties of the dough with the addition of test proteins showed a significant effect on their viscoelastic properties. Applied ingredients exerted different effects on specific volume of the loaves. Soy protein and collagen reduced it, while lupine and albumin resulted in a significant increase in the value of this parameter. Bread with pea protein was the most acceptable among analyzed samples, while the least sensory acceptance was observed in the case of the product with soy protein. Addition of test proteins significantly modified color and textural properties of bread crumb. Most of the protein preparations significantly decreased hardness and chewiness of the crumb compared to the control sample. A decrease in crumb hardness and a drop in enthalpy of retrograded amylopectin observed after the addition of applied protein preparations clearly indicate that such additions could effectively retard staling of starch based bread.

Enthalpy of melting of amylopectin crystallites (□ day 1, day 2, ■ day 3) of control gluten-free bread.Figure optionsDownload as PowerPoint slideFigure optionsDownload as PowerPoint slideHighlights
► Enrichment of gluten-free bread with protein changed rheology of the dough.
► Applied proteins modified color and textural properties of bread crumb.
► Proteins could effectively retard staling of starch based bread.
► Bread with pea protein was the most acceptable by sensory panel.