Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

Carla Graça,Anabela Raymundo,Isabel Sousa

doi:10.3390/app10196868

Abstract

Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance. Curd cheese additions were tested (5% up to 20%, weight/weight) and the effect on dough rheology behavior and bread quality was evaluated. Findings obtained revealed that the technology and nutritional properties of the bread can be enhanced by curd cheese addition, and such effects should be related to the composition and functionality of denatured whey proteins. Considering higher levels of curd cheese (20%) tested, improvements on bread quality was observed, leading to a considerable increase in bread volume (73%), softness (65%), with a significant reduction on staling kinetics (70%), comparing with control bread. Additionally, an improvement in nutritional value in terms of proteins (80%) and minerals content (P—50.0%, Mg—6.0%, and Ca—360.3%) was obtained, which can give an additional contribution to the nutritional daily requirements of celiac patients. Linear correlations between dough rheology properties and bread quality attributes were found, supporting the good breadmaking performance obtained.

Highlights

IntroductionCeliac disease is characterized by a small gut inflammation via autoimmune response to specific peptides of gliadin, one of the gluten proteins [2]
The demand for gluten-free products, especially bread, has been growing since the number of celiac disease diagnoses, as well as other gluten intolerance cases, have been increasing, requiring the absence of gluten from the diet [1].Celiac disease is characterized by a small gut inflammation via autoimmune response to specific peptides of gliadin, one of the gluten proteins [2]
Water activity was slightly reduced as the Curd cheese (Cc) levels increase in bread formulations, from 0.960 for control bread (CB) to 0.890 for CcB20%

Summary

Introduction

Celiac disease is characterized by a small gut inflammation via autoimmune response to specific peptides of gliadin, one of the gluten proteins [2]. This gluten intolerance can lead to several health-associated disorders, as the damage and atrophy of the gut villi results in malabsorption of nutrients [2], with a great impact on health. Gluten is the main structure-forming protein in flour, responsible for the dough viscous-elasticity features that contribute to a good appearance and crumb structure of the baked goods [3]. The protein fractions in the gluten network are glutenin and gliadin: the former gives elasticity to dough, while gliadin produces a viscous, fluid mass, under hydration conditions.

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