Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread

Sheeba Khan,Saumya Choudhary,Anamika Pandey,Mohd Kamran Khan,Shivani Rustagi,Anu Kumari,Avinash Singh

doi:10.12944/crnfsj.6.1.24

Abstract

Wheat breads contains gluten protein that is responsible for the visco-elastic properties of dough. There has recently been an increase in the prevalence of gluten-related disorders including celiac disease and non-celiac gluten sensitivity. Therefore, this study has been designed for improving bread production for gluten-free bread (sorghum and potato starch) using hydroxypropyl methylcellulose (HPMC) and whey protein concentrate (WPC-70) as technological improver and optimizing it using response surface methodology (RSM). RSM was used to investigate the influence of predictor variables (HPMC and WPC-70) on bread quality in terms of crust and crumb texture and color, flavor, porosity and overall acceptability. The HPMC level varies from 2- 3% and WPC-70 from 12-15%. Quadratic models are developed to fit with experimental data. The predictor variables had desirable effect on all the responses. Finally, 3% HPMC and 15 % WPC-70 were chosen as optimum levels. The obtained gluten-free bread can be considered as protein rich. The optimized bread was analyzed for various parameters including protein, moisture, fat, crude fiber content, acid insoluble ash and pH. The analyzed results were reported as 10.48g, 38.73g, 8.97g, 2.8g, 0.134g, 6.1 respectively. The microbiological analysis of optimized bread was performed. The total plate count was10, yeast mould was 10 and coliform count Nil. Hence, it can be stated that HPMC and WPC-70 can be efficiently used to obtain gluten-free protein rich bread.

Highlights

Bakery goods, especially bread, form a significant part of human diet
Response Surface Analysis The application of response surface methodology (RSM) resulted in the different regression equations which gives the empirical relations between crust texture, crumb texture, crust color, crumb color, flavor, porosity and overall acceptability and the test variables (A- hydroxypropyl methylcellulose (HPMC) and B- WPC-70) in coded units
From the present study, we can conclude that hydrocolloids like HPMC and Whey Protein Concentrate can be used to prepare gluten-free bread

Summary

Introduction

Especially bread, form a significant part of human diet. Bread baking has reached a new dimension since its inception in Egypt 12,000 years earlier[18,20]. A vital structure-binding protein, is the principle wheat part that contributes to bread quality. Increasing number of people is not able to digest gluten present in the wheatbased cereal products and suffer from diseases like Celiac Disease. It is an autoimmune system disorder influencing the gastrointestinal framework and distinguished by long-lasting intolerance to the intake of gluten, a term used to cover prolamins (specific storage ethanol-soluble proteins) in wheat (gliadin), rye (secalin), and barley (hordein). Approximately 1% of the world population is affectedfrom celiac illness[8] increasing the requirement of gluten-free cereals like sorghum and millet

Objectives

Methods

Results

Conclusion