Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread.
Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p < 0.05) increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly (p < 0.05) decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties.
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima St., 10, Olsztyn 10-748, Poland. u.krupa-kozak@pan.olsztyn.pl.
Urszula
U
Krupa-Kozak
Natalia
N
Bączek
Cristina M
CM
Rosell
D001939:Bread; D002118:Calcium; D003611:Dairy Products; D055050:Diet, Gluten-Free; D004044:Dietary Proteins; D019587:Dietary Supplements; D005433:Flour; D063427:Food Quality; D005983:Glutens; D006244:Hardness; D006801:Humans; D008894:Milk Proteins; D013213:Starch
D004044:Dietary Proteins; D008894:Milk Proteins; D005983:Glutens; D013213:Starch; D002118:Calcium