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A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects
Author(s) -
STATHOPOULOS COSTAS E,
O’KENNEDY BRENDAN T.
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00424.x
Subject(s) - gluten , rheology , casein , ingredient , food science , chemistry , viscoelasticity , calcium , chemical engineering , sodium caseinate , yield (engineering) , materials science , organic chemistry , composite material , engineering
Gluten substitution in the production of bread suitable for celiacs is challenging due to the unique viscoelastic properties of gluten. Caseinates are widely used for their functional properties, and in this study a production protocol for an aggregated casein‐based ingredient fortified with Ca was developed. It was envisaged that the S‐S bonds that govern the properties of gluten would be replaced by Ca + bonds, and the effect of calcium concentration on the yield, texture and rheology has been evaluated. The aggregated casein samples produced were more elastic than gluten, but their behaviour under heating was significantly different. A concentration of 30 mg Ca/g protein appeared to provide the platform for a material that under the correct ionic and temperature conditions could provide a single ingredient for gluten substitution.