Elok Waziiroh, Denisse Bender, Henry Jäger, Regine Schönlechner
Batter stabilisation presents a great challenge for gluten-free (GF) bread, as CO2 is released during bread-making process, resulting in small, dense and crumbly breads. Apart from starch, protein plays a crucial role in gas cell stabilisation. This study aims to assess the effect of non-gluten protein from different sources (plant and animal) on GF batter's rheological behaviour (pasting properties, rheology and foam stability) and on bread properties after baking with conventional and ohmic heating method. Hence, this study evaluated the functional properties (protein solubility, hydrophobicity, sulfhydryl groups, foaming and emulsification properties) of selected non-gluten protein relevant for foam stabilisation. Furthermore, a correlation matrix was established by involving the functional properties of the proteins and their interaction with starch on batter rheology and bread quality. Among proteins, egg albumin and potato proteins were reported to perform superior functionality in GF bread; in particular, potato protein generated breads with the highest volume for both baking methods, which was potential to replace egg albumin. According to the correlation matrix, protein solubility was required in foaming and emulsification behaviour to improve GF bread properties. © 2022 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).
Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, Vienna, 1190, Austria; Department of Agricultural Product Technology, 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
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