Abstract
Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p < 0.05) increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly (p < 0.05) decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties.
Highlights
Celiac disease (CD) is a chronic immune-mediated intestinal disorder that develops in individuals having genetic predispositions with multiple contributing genes
The addition of increasing amounts of proteins led to the opposite effect and only ISO
The present study has shown that the application of low-lactose dairy proteins in a gluten-free formulation influenced considerably the characteristic of experimental doughs and breads
Summary
Celiac disease (CD) is a chronic immune-mediated intestinal disorder that develops in individuals having genetic predispositions with multiple contributing genes. The most important are HLA-DQ2 and HLA-DQ8, non-HLA genes contribute to the development of CD. CD is related to permanent intolerance to gluten, a storage protein found in wheat (gliadin), rye (secalins), barley (hordeins), and, probably, in some oat (avenins) cultivars. A great deal is known on the sequential pathophysiological events driving the intestinal inflammatory cascade [3,4,5] The immune response in CD involves the adaptive, as well as the innate, and is characterized by the presence of anti-gluten and anti-transglutaminase 2 antibodies, lymphocytic infiltration in the epithelial membrane and the lamina propria, and expression of multiple cytokines and other signaling proteins. Strict and life-long adherence to a gluten-free diet (GFD) remains the only effective treatment for CD
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