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Rheology of gluten‐free dough and physical characteristics of bread with potato protein

Witczak, Teresa, Juszczak, Lesław, Ziobro, Rafał, Korus, Jarosław
Journal of food process engineering 2017 v.40 no.3
additives, amylopectin, breadmaking quality, enthalpy, gluten, gluten-free bread, gluten-free dough, hardness, ingredients, loaves, nutritive value, porosity, potato protein, raw materials, rheology
Potato protein applied at 2–10% level significantly modified rheology of gluten‐free dough. The volume of the resulting loaves was higher than control by 8% when the smallest addition was applied, but lower by 26–30% at higher concentration levels. Potato protein caused a decrease in crumb porosity up to 10%, and a change in pore distribution, which also depended on the applied level. Lightness (L*) of bread with potato protein was higher than control at low concentrations and decreased when higher additions of potato protein were applied. Bread hardness increased with rising amounts of the preparation, but the extent of these changes was narrow at small addition levels. Enthalpy of retrograded amylopectin on the first day of storage slightly increased, with no significant variations among the samples, but it decreased on the third day of storage, and the difference between samples with potato protein and control was significant (up to 25%). PRACTICAL APPLICATIONS: Bakery products based on raw materials naturally free of gluten are often characterized by improper technological parameters and nutritional properties. The study was conducted to evaluate the usability of potato protein as a component of gluten‐free bread, which could improve its properties and nutritional value. We found that addition of potato protein, significantly influenced bread properties. The exact impact depended on protein level. The analysis of volume changes suggests that, protein, when used in relatively small amounts (2%), causes a diminished density of bread crumb, reduced porosity and increased bread volume. Further increase in protein addition level leads to a deterioration of bread quality, including decrease in its volume. We concluded that potato protein could be a valuable component of gluten‐free bread, in terms of its nutritional quality, however the formulation with its share should be optimized by balancing the level of other ingredients and additives.