Abstract
The global demand for gluten-free products increased and resulted in a significant technological challenge for the bakery industries: producing gluten-free bread with similar quality to wheat bread. This study aimed to analyze the effects of different concentrations of sunflower protein concentrate (SPC) addition on the gluten-free bread quality parameters compared to the use of pea flour. The SPC flour was inserted at 5%, 10%, and 20% on a flour basis mixture (70% rice flour and 30% cornstarch). Some parameters as specific volume, color, and texture profile were evaluated during 21 days of storage. The obtained results showed that SPC has a significant potential to be used in gluten-free bread with high quality and sensory acceptability. The addition of this beneficial ingredient, in all concentrations, resulted in gluten-free bread with lower hardness after 21 days of storage and with a 100% increment in the protein content when compared to pea flour bread.
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