Journal
FOOD CHEMISTRY
Volume 129, Issue 1, Pages 84-91Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.04.030
Keywords
Gluten-free; Dough; Hydrocolloids; Soy protein isolate; Egg white solids; Thermal analysis; Rheology; Quality
Funding
- Center for Innovation and Food Technology
- Entrepreneurial Signature Program-Southeast Ohio
- AroundtheworldgourmetTrademark
Ask authors/readers for more resources
Gluten-free formulations are often supplemented with proteins to improve their quality. To determine the effects of alternative proteins on a hydroxypropyl methylcellulose (HPMC)-treated gluten-free dough system, soy protein isolate was added at 1%, 2% and 3% while egg white solids were investigated at 5%, 10% and 15%. The formulated doughs were analysed using thermoanalytic and rheological techniques to determine the role of water and subsequent flow behaviour upon hydrocolloid addition. The baked loaves were measured for specific loaf volume and tensile strength to determine bread quality. The addition of soy protein isolate and egg white solids (5% and 10%) reduced dough stability by suppressing HPMC functionality, reducing available water, weakening HPMC interactions with the starch matrix and reducing foam stability. At 15% addition, egg white solids became the primary protein scaffolding in the dough and overcame negative interactions with HPMC, improving the loaf volume. However, this formulation may need further optimisation to meet full consumer acceptability. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available