Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment

Detalhes bibliográficos
Autor(a) principal: Graça, Carla
Data de Publicação: 2020
Outros Autores: Raymundo, Anabela, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/20538
Resumo: Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance. Curd cheese additions were tested (5% up to 20%, weight/weight) and the e ect on dough rheology behavior and bread quality was evaluated. Findings obtained revealed that the technology and nutritional properties of the bread can be enhanced by curd cheese addition, and such e ects should be related to the composition and functionality of denatured whey proteins. Considering higher levels of curd cheese (20%) tested, improvements on bread quality was observed, leading to a considerable increase in bread volume (73%), softness (65%), with a significant reduction on staling kinetics (70%), comparing with control bread. Additionally, an improvement in nutritional value in terms of proteins (80%) and minerals content (P—50.0%, Mg—6.0%, and Ca—360.3%) was obtained, which can give an additional contribution to the nutritional daily requirements of celiac patients. Linear correlations between dough rheology properties and bread quality attributes were found, supporting the good breadmaking performance obtained
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spelling Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichmentcurd cheese enrichmentwhey proteinmimic gluten structuredough rheologybread texturegluten-free breadReplacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance. Curd cheese additions were tested (5% up to 20%, weight/weight) and the e ect on dough rheology behavior and bread quality was evaluated. Findings obtained revealed that the technology and nutritional properties of the bread can be enhanced by curd cheese addition, and such e ects should be related to the composition and functionality of denatured whey proteins. Considering higher levels of curd cheese (20%) tested, improvements on bread quality was observed, leading to a considerable increase in bread volume (73%), softness (65%), with a significant reduction on staling kinetics (70%), comparing with control bread. Additionally, an improvement in nutritional value in terms of proteins (80%) and minerals content (P—50.0%, Mg—6.0%, and Ca—360.3%) was obtained, which can give an additional contribution to the nutritional daily requirements of celiac patients. Linear correlations between dough rheology properties and bread quality attributes were found, supporting the good breadmaking performance obtainedMDPIRepositório da Universidade de LisboaGraça, CarlaRaymundo, AnabelaSousa, Isabel2020-11-02T14:47:12Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/20538engAppl. Sci. 2020, 10, 686810.3390/app10196868info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:49:56Zoai:www.repository.utl.pt:10400.5/20538Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:05:14.852456Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
title Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
spellingShingle Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
Graça, Carla
curd cheese enrichment
whey protein
mimic gluten structure
dough rheology
bread texture
gluten-free bread
title_short Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
title_full Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
title_fullStr Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
title_full_unstemmed Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
title_sort Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
author Graça, Carla
author_facet Graça, Carla
Raymundo, Anabela
Sousa, Isabel
author_role author
author2 Raymundo, Anabela
Sousa, Isabel
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Graça, Carla
Raymundo, Anabela
Sousa, Isabel
dc.subject.por.fl_str_mv curd cheese enrichment
whey protein
mimic gluten structure
dough rheology
bread texture
gluten-free bread
topic curd cheese enrichment
whey protein
mimic gluten structure
dough rheology
bread texture
gluten-free bread
description Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance. Curd cheese additions were tested (5% up to 20%, weight/weight) and the e ect on dough rheology behavior and bread quality was evaluated. Findings obtained revealed that the technology and nutritional properties of the bread can be enhanced by curd cheese addition, and such e ects should be related to the composition and functionality of denatured whey proteins. Considering higher levels of curd cheese (20%) tested, improvements on bread quality was observed, leading to a considerable increase in bread volume (73%), softness (65%), with a significant reduction on staling kinetics (70%), comparing with control bread. Additionally, an improvement in nutritional value in terms of proteins (80%) and minerals content (P—50.0%, Mg—6.0%, and Ca—360.3%) was obtained, which can give an additional contribution to the nutritional daily requirements of celiac patients. Linear correlations between dough rheology properties and bread quality attributes were found, supporting the good breadmaking performance obtained
publishDate 2020
dc.date.none.fl_str_mv 2020-11-02T14:47:12Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/20538
url http://hdl.handle.net/10400.5/20538
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Appl. Sci. 2020, 10, 6868
10.3390/app10196868
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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