THE EFFECT OF THE ADDITION OF WATER, SOY PROTEIN, INULIN, AND MALTODEXTRIN ON THE QUALITY OF DOUGH AND GLUTEN-FREE BREADS

The main aim of the study was to improve the textural properties of dough and the physicochemical properties of gluten-free breads derived from mixtures. The mixtures contained hydroxypropyl cellulose, soy protein isolate, inulin, and maltodextrin. During experiments the amount of water in dough was changed in the range from 80 to 100 g of the total weight of the mixtures. The textural properties of gluten-free dough (TPA's test) were measured. Bread volume, porosity, moisture, and hardness of crumb in the obtained breads were determined. The obtained results show that the best positive impact on the textural properties of the gluten-free dough has the addition of 0.5 g/100 g of hydroxypropyl cellulose, 5.0 g/100 g of soy protein isolate, and 10.0 g/100 g of maltodextrin, with 100 g of water/100 g mixture. The results also suggest that water content is strongly associated with bread staling. Despite differences in their sensory properties, the breads were accepted by consumers.