Abstract
Effect of hydrocolloids on some properties of dough and quality of gluten-free bread enriched with whey protein concentrate
Highlights
The effect of hydrocolloids on dough properties and the quality of gluten-free bread from rice and corn flour enriched with whey protein concentrate was studied
Based on the preliminary experiments it was found that the optimal quantity of whey protein concentrate was 10 %
The specific volume of bread significantly improved with hydrocolloids addition
Summary
The effect of hydrocolloids (xanthan gum and guar gum) on dough properties and the quality of gluten-free bread from rice and corn flour enriched with whey protein concentrate was studied. According to Hill et al [1], celiac disease is one of the most common lifelong disorders on a worldwide basis. It is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals and is characterized by a strong immune response to certain amino acid sequences found in the prolamin fractions of wheat, barley and rye [1, 2]. The demand of gluten-free products, especially bread is increasing as a result of the increase of celiac disease diagnosis at the recent stage [4]. This has encouraged extensive research for the development of gluten-free breads [5]. The addition of hydrocolloids or gums to gluten-free bread formulations is a promising alternative
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