Ohmic baking of gluten-free bread: role of non-gluten protein on GF bread structure and properties

11Citations
Citations of this article
30Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

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.

References Powered by Scopus

Future protein supply and demand: Strategies and factors influencing a sustainable equilibrium

1001Citations
N/AReaders
Get full text

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

812Citations
N/AReaders
Get full text

Technical note: A simplified procedure for myofibril hydrophobicity determination

582Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

8Citations
N/AReaders
Get full text

Ohmic baking of gluten free sponge cake: Analysis of technological and quality characteristics

6Citations
N/AReaders
Get full text

Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven

5Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Waziiroh, E., Bender, D., Jäger, H., & Schönlechner, R. (2023). Ohmic baking of gluten-free bread: role of non-gluten protein on GF bread structure and properties. International Journal of Food Science and Technology, 58(2), 595–609. https://doi.org/10.1111/ijfs.16206

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 6

60%

Lecturer / Post doc 2

20%

Researcher 2

20%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 9

69%

Engineering 2

15%

Medicine and Dentistry 1

8%

Chemical Engineering 1

8%

Save time finding and organizing research with Mendeley

Sign up for free