Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

Monika Wójcik,Mary Violet Berger,Renata Różyło,Regine Schönlechner

doi:10.1038/s41598-021-93834-0

Abstract

The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

Highlights

The study aimed to determine the effect of pea protein powder on the pasting behavior and physicochemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content
Flaxseed flour were selected for the bread recipe based on the available literature, and chemical analysis as raw materials with a low carbohydrate content
The results showed a decrease in peak viscosity by adding flaxseed flour to buckwheat flour, which could be mainly attributed to the change of carbohydrate content in the final blend

Summary

Introduction

The study aimed to determine the effect of pea protein powder on the pasting behavior and physicochemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. These authors obtained an improvement in the quality of the bread protein through faba bean sourdough addition In addition to those mentioned lupin flour was incorporated into wheat-based bread by Villarino et al.[8] and another study at producing white wheat bread with increased protein, fiber, resistant starch, and decreased carbohydrate contents by partially substituting wheat flour with soy protein isolate, oat bran, and chickpea flour[6]. Some authors studied the possibilities of substituting gluten-free bread with chickpea flour, pea isolate, carob germ flour, or soy flour[13]. According to these authors, chickpea bread had the best physico-chemical characteristics, and could be a good alternative to soy proteins. Chickpea protein together with tiger nut flours was proposed as alternatives to emulsifier, and shortening in gluten-free b read[14]

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