Rapeseed protein as a novel ingredient of gluten-free bread

J. Korus,A. Chmielewska,M. Witczak,L. Juszczak,R. Ziobro

doi:10.1007/s00217-021-03768-0

Abstract

The aim of the study was to analyze the influence of rapeseed protein isolate on physico-chemical properties, sensory attributes and storage of gluten-free bread prepared on the basis of corn and potato starch mixture with the addition of pectin and guar gum. Starches used in bread formulation were replaced with rapeseed protein isolate in the amounts 6–15%. The bread was characterized in terms of physical properties, including volume, crumb structure and color, which was accompanied with sensory assessment. Texture and thermal properties were determined during 3 days of storage. It was observed that the presence of rapeseed protein, especially at higher levels, caused an increase in bread volume and density of pores and a decrease in crumb porosity, as compared to the control. Partial replacement of starch with rapeseed protein caused a significant increase of b* parameter, reflecting rising yellowness, which positively influenced bread acceptance. Rapeseed protein limited bread staling during storage in comparison to control sample. The results demonstrate that rapeseed protein could become a valuable component of gluten-free bread, as it provides valuable amino acids, but also beneficially influences quality characteristics.

Highlights

Due to protein deficiency, gluten-free bread, which is often based on starches of various botanical origin [1,2,3] and structure forming non-starch hydrocolloids, usually reveals relatively low nutritional value
The aim of the study was to assess the effect of rapeseed protein isolate on physical properties, sensory characteristics and staling of gluten-free bread during 3-day storage
In non-control samples, part of starches were replaced in proportion to the share in the blend with rapeseed protein isolate at 6, 9, 12 or 15% level calculated in relation to the total weight of both starches

Summary

Introduction

Gluten-free bread, which is often based on starches of various botanical origin [1,2,3] and structure forming non-starch hydrocolloids, usually reveals relatively low nutritional value. Rapeseed protein can be used as a novel food ingredient, in the production of gluten-free products, including bread, on the basis of the Commission Implementing Decision of 1 July 2014 [21]. Rapeseed protein isolate can be used in processing as a food ingredient due to its balanced amino acid composition and such functional properties as the ability to form foams and gels and to stabilize emulsions [22, 23]. The use of proteins of various origins in gluten-free product technology, including bread, is already widely described in the literature on the subject [6], but there is no information about the possibility of using rapeseed protein isolate as a component enriching, structuring and improving the sensory characteristics of bread. The aim of the study was to assess the effect of rapeseed protein isolate on physical properties, sensory characteristics and staling of gluten-free bread during 3-day storage

Objectives

Methods

Findings

Conclusion