Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality
| Autor: | Maria Helena B. Nunes, Elke K. Arendt, Liam A. M. Ryan |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
chemistry.chemical_classification
Whey protein food.ingredient food and beverages General Chemistry Biochemistry Gluten Industrial and Manufacturing Engineering Ingredient chemistry.chemical_compound food chemistry Plant protein Skimmed milk Meat emulsion Gluten free Food science Lactose Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 229:31-41 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-009-1023-2 |
| Popis: | Different low lactose dairy ingredients including sodium caseinate (SC), milk protein isolate (MPI), whey protein isolates (WPIS and WPIM) and whey protein concentrate (WPC) were tested in a gluten-free bread formulation and compared to controls with the addition of no dairy ingredient (C) and one dairy ingredient containing lactose, skim milk powder. Rheological characterisation (frequency sweep and creep-recovery) of the batters at 90% water level (WL) suggested that the addition of WPIS, WPIM and WPC significantly decreased G′ and G″ values. SC and MPI had the opposite effect with a significant increase in both these parameters being found (p < 0.05). The WL of the batters was adjusted in order to obtain the same consistency of the batter C at 90% WL. A Power Law model was used to predict the new WL based on single frequency measurements of G* for each sample. The baking analysis demonstrated that the correction of the WL did not show a strong impact in the quality of the breads. Nevertheless, whey proteins demonstrated the ability to increase significantly the specific volume of the breads and decrease the hardness over time (p < 0.05). SC had a negative impact on the specific volume, which led to an increase in crumb hardness (p < 0.05). |
| Databáze: | OpenAIRE |
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