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. © 2013 by the authors; licensee MDPI, Basel, Switzerland.
CITATION STYLE
Krupa-Kozak, U., Baczek, N., & Rosell, C. M. (2013). Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread. Nutrients, 5(11), 4503–4520. https://doi.org/10.3390/nu5114503
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