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Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
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Orientador(es)
Resumo(s)
Gluten-free products are on today’s agenda since they represent the most
hastily growing segments in the market, representing an opportunity for food
companies. Nevertheless, it is well-known that gluten is a crucial network
structure in the wheat dough systems, which accounts for the overall desired
technological features of the final bakery goods. Therefore, the absence of
gluten negatively affects the characteristics of gluten-free bread, triggering
a technological challenge in the manufacturing of products with resembled
characteristics of wheat-derived counterparts. The search for new protein
sources has been studied as an approach to circumvent the technological
drawbacks of gluten removal. Dairy proteins are functional molecules that
can likely be capable of building up a protein-network structure so that it
would improve the technological properties of gluten-free products. In the
present work, different levels of dairy product addition (10 and 20%, w/w) were
used to supplement the gluten-free bread formulas, and the impact on dough
rheology properties was well correlated to the bread technological quality
parameters obtained. Linear correlations (R2 > 0.904) between steady shear
(viscosity) and oscillatory (elastic and viscous moduli) values of the dough
rheology with bread quality parameters (volume and firmness) were obtained,
suggesting that the bread quality improvements are proportional to the levels
of dairies added. Likewise, strong linear correlations (R2 > −0.910) between
pasting properties parameters and bread staling rate supported the hypothesis
that the dairies tested have a high potential to generate bread with a low
staling rate, which is an advantage to extending the shelf-life. In short, results
confirmed that the addition of both dairy products, as bakery ingredients,
can constitute a technological advantage to improve the overall gluten-free
bread quality
Descrição
Palavras-chave
dairy proteins gluten-free dough rheology properties linear correlation bread quality
Contexto Educativo
Citação
Graça C, Raymundo A and Sousa I (2022) Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking. Front. Nutr. 9:934602
Editora
Frontiers