Abstract
In this study, gluten-free bread was created by substitution of millet flour with proteins from different sources at level of 10% (pea, rice and whey protein concentrate), in order to analyse their potential as a techno-functional component. In addition, the effect of different concentrations of transglutaminase (0.5, 1.0 and 1.5% w/w based on the flour-protein blends) on dough rheological properties and bread textural and sensory quality was investigated. Besides the nutritional benefit, the incorporation of proteins improved technological quality of millet bread, including structure strengthening, specific volume increase and sensory quality. The effect of transglutaminase was in a certain extent masked by the high amount of protein concentrates. The highest value of specific volume was obtained for millet breads with whey proteins. Overall, the substitution of millet flour by pea, rice and whey proteins caused significant reduction of bread hardness and complete loss of bitter taste originating from millet.
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