Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread |
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Authors: | Rachel Crockett Pauline Ie Yael Vodovotz |
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Affiliation: | 1. Department of Food Science and Technology, the Ohio State University, 240 Parker Food Science and Technology Bldg., 2015 Fyffe Rd., Columbus, OH 43210, USA;2. Department of Food Science and Technology, the Ohio State University, 227 Parker Food Science and Technology Bldg., 2015 Fyffe Rd., Columbus, OH 43210, USA |
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Abstract: | Gluten-free formulations are often supplemented with proteins to improve their quality. To determine the effects of alternative proteins on a hydroxypropyl methylcellulose (HPMC)-treated gluten-free dough system, soy protein isolate was added at 1%, 2% and 3% while egg white solids were investigated at 5%, 10% and 15%. The formulated doughs were analysed using thermoanalytic and rheological techniques to determine the role of water and subsequent flow behaviour upon hydrocolloid addition. The baked loaves were measured for specific loaf volume and tensile strength to determine bread quality. The addition of soy protein isolate and egg white solids (5% and 10%) reduced dough stability by suppressing HPMC functionality, reducing available water, weakening HPMC interactions with the starch matrix and reducing foam stability. At 15% addition, egg white solids became the primary protein scaffolding in the dough and overcame negative interactions with HPMC, improving the loaf volume. However, this formulation may need further optimisation to meet full consumer acceptability. |
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Keywords: | Gluten-free Dough Hydrocolloids Soy protein isolate Egg white solids Thermal analysis Rheology Quality |
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