Abstract
Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, different levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac people.
Highlights
Celiac disease is an immune enteropathy caused by the ingestion of gluten in genetically susceptible individuals, and it is estimated to affect about 1–3% of the population worldwide [1].Currently, the gluten-free (GF) diet is the only option for people suffering from gluten-related disorders
Improving the orientation and disentanglement of the molecular linkages on the dough matrix, under oscillatory conditions [34], by lubrification and flexiblizing effects, Reducing the stiffer network structure formed by xanthan gum, giving more flexibility to the dough network [17], and Reinforcing the dough molecular bonds, by additional casein and exopolysaccharides interaction, giving more stability to the dough [13,17]. These results showed that the Yg additions promoted considerable changings in viscoelastic properties that resulted in the improvement of the dough network capacity to incorporate and retain gas bubbles produced by yeasts fermentative activity, reducing significantly the viscoelastic properties of the dough under oscillatory conditions
The results presented along this work suggested a relationship between bread quality parameters and dough rheology properties
Summary
The gluten-free (GF) diet is the only option for people suffering from gluten-related disorders. A high number of nonceliac individuals are adopting this diet. There has been a significant increase of research work to improve the functional and nutritional properties of GF products [2,3]. Several studies stated that the consumers remain unsatisfied with the quality of the GF products in the market [4], highlighted their insufficiency on overall appearance and nutritional values, compared to the gluten-containing counterparts [5,6]. Gluten-free products, especially breads being mainly based on refined flours and starches, are generally characterized by poor technological quality attributes, including dry, crumbling texture, color, and mouth feel [7], and undergo fast staling [8]
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