Preparation of gluten-free bread using a meso-structured whey protein particle system |
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Authors: | Lieke E van Riemsdijk Atze J van der Goot Rob J Hamer Remko M Boom |
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Institution: | 1. Laboratory of Food Process Engineering, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands;2. Laboratory of Food Chemistry, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands |
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Abstract: | This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed wheat dough features a particle structure on a mesoscopic length scale (100 nm–100 μm). Whey protein particles were prepared by cold gelation of soluble whey protein aggregates during phase separation. The addition of a 2.4% whey protein particle suspension to wheat starch resulted in a dough that could be baked into a leavened bread with a specific volume up to 3.7 ml/g and a bubble size comparable with a normal bread. The relevance for structuring the whey protein into mesoscopic particles was confirmed by tests in which only a homogeneous whey protein gel or a whey protein solution was used. The protein particle system gave better results after proving and baking compared with these systems. |
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Keywords: | Gluten-free bread Whey protein Mesoscopic Gas retention |
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