Preparation of gluten-free bread using a meso-structured whey protein particle system
| Autor: | R.M. Boom, Rob J. Hamer, A.J. van der Goot, L.E. van Riemsdijk |
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| Rok vydání: | 2011 |
| Předmět: |
Whey protein
formulations Biochemistry Wheat starch fluids and secretions Levensmiddelenchemie Gluten-free bread Food science Food Process Engineering VLAG gas retention Leavening agent chemistry.chemical_classification dough Food Chemistry flour Chemistry digestive oral and skin physiology food and beverages Particle suspension Gluten stabilization rheological properties quality Homogeneous Particle Food Science |
| Zdroj: | Journal of Cereal Science 53 (2011) 3 Journal of Cereal Science, 53(3), 355-361 |
| ISSN: | 0733-5210 |
| DOI: | 10.1016/j.jcs.2011.02.006 |
| Popis: | This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed wheat dough features a particle structure on a mesoscopic length scale (100 nm–100 μm). Whey protein particles were prepared by cold gelation of soluble whey protein aggregates during phase separation. The addition of a 2.4% whey protein particle suspension to wheat starch resulted in a dough that could be baked into a leavened bread with a specific volume up to 3.7 ml/g and a bubble size comparable with a normal bread. The relevance for structuring the whey protein into mesoscopic particles was confirmed by tests in which only a homogeneous whey protein gel or a whey protein solution was used. The protein particle system gave better results after proving and baking compared with these systems. |
| Databáze: | OpenAIRE |
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