Elok Waziiroh, Denisse Bender, Philipp L. Fuhrmann, Regine Schoenlechner
Starch and proteins interact non-covalently by hydrogen bonding, electrostatic and hydrophobic interactions. While their impact on crumb stability in conventionally baked breads has been explored, the role of these interactions when using alternative baking technologies remains understudied. This study aimed to determine how non-covalent interactions affect rheological, nutritional and technological properties of gluten-free (GF) bread when baked using a deck oven or ohmic heating (OH). A GF formulation composed of maize starch and six structurally different non-gluten proteins was tested. Rheological and pasting properties, bread volume and starch digestibility were evaluated to study the significance of these interactions. Batter analyses indicated that protein functionality, particularly free sulfhydryl groups and surface hydrophobicity, strongly influenced pasting. Critical strain (0.09–0.14%) and flow transition points (1.01–3.69%) varied with protein type, showing distinct microstructural variations within the batter. Non-covalent interactions, especially hydrophobic and electrostatic forces, played a major role in stabilizing the OH bread, while conventional baking probably relied more on covalent interactions. Hydrogen bonding between polymers contributed to an increase in resistant starch (RS). This study revealed that specific non-covalent interactions played a crucial role in the structural and nutritional properties of GF bread, particularly when applying OH. © 2024
Department of Food Science and Biotechnology, Brawijaya University, East-Java, Malang, 65141, Indonesia; Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, Vienna, 1190, Austria; Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, Vienna, 1190, Austria
