Effect of whey protein and mixed flours on the quality parameters of gluten-free breads

被引：18
|
作者：
Komeroski, Marina R. [1 ]
Homem, Raisa V. [1 ]
Schmidt, Helena de O. [2 ]
Rockett, Fernanda C. [2 ]
de Lira, Larissa [3 ]
da Farias, Deise Vitoria [3 ]
Kist, Tarso L. [4 ]
Doneda, Divair [3 ]
Rios, Alessandro de O. [2 ]
de Oliveira, Viviani Ruffo [1 ]
机构：
[1] Univ Fed Rio Grande Sul UFRGS, Postgrad Program Food Nutr & Hlth, Rua Ramiro Barcelos 2400, BR-90035003 Porto Alegre, RS, Brazil
[2] Univ Fed Rio Grande Sul UFRGS, Inst Food Sci & Technol, Av Bento Goncalves 9500,Predio 43-212,Campus Vale, BR-91501970 Porto Alegre, RS, Brazil
[3] Univ Fed Rio Grande Sul UFRGS, Nutr Course, Rua Ramiro Barcelos 2400, BR-90035003 Porto Alegre, RS, Brazil
[4] Univ Fed Rio Grande Sul UFRGS, Inst Biosci, Dept Biophys, Av Bento Goncalves 9500,Predio 43-212,Campus Vale, BR-91501970 Porto Alegre, RS, Brazil
来源：
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | 2021年 / 24卷
关键词：
Gluten-free breads; Whey protein; Sensory analysis; Physico-chemical quality; Bakery products; SENSORY PROPERTIES; ENZYMATIC-HYDROLYSIS; CELIAC-DISEASE; AMINO-ACIDS; EGG-WHITE; ISOLATE; DOUGH; CONCENTRATE; PERFORMANCE; FORMULATION;
D O I：
10.1016/j.ijgfs.2021.100361
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Celiac people report that gluten-free food is sensory restricted, especially breads which are daily in the meal of most of the people. This paper aimed to evaluate the effect of whey protein, cassava and chickpea flour on the physical, nutritional and sensory properties of breads. Five formulations were developed with different proportions of cassava, chickpea and whey protein (standard, 0, 10, 20 and 30%). Breads made with chickpea and cassava flour associated to 20 and 30% of whey protein showed promising levels of protein, lipids, total amino acids and fibers. The loaves added with whey protein showed technological quality similar to wheat bread, but lower luminosity. All evaluated formulations showed satisfactory results in sensory analysis, performed by Celiac and non-Celiac judges. Whey protein improved breads nutritional quality, besides showing sensory quality, providing healthy and promising alternative also those who follow a gluten-free diet.
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页数：8
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