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Pilot scale assessment for seed protein enrichment of gluten‐free breads at varying water content levels and after protein modification treatments
Author(s) -
Coşkun Özgenur,
Pehlivanoğlu Halime,
Gülseren İbrahim
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14512
Subject(s) - food science , chemistry , maillard reaction , gluten , gluten free , plant protein
Abstract Three different seed protein concentrates were utilized in protein enrichment of gluten‐free breads and their influence on texture, volume, color, and visual parameters were evaluated. First, protein concentrates (PC) were obtained from black cumin, grape seed, and pumpkin seed meals. For the original recipe, inclusion of proteins lowered loaf volumes, while volumes were improved when water content was increased (8% or 15%). Considering color, pumpkin seed protein concentrate (PSPC) samples demonstrated the highest level of similarity to controls, while black cumin protein concentrate samples were distinctly darker. Protein concentrates significantly increased firmness and decreased springiness of the crumb with the exception of PSPC samples, while further water inclusion enhanced the firmness attribute. When Maillard conjugation or TGase treatments were administered, firmness increased after both treatments, however, treated proteins enhanced cell distribution and homogeneity. The results showed current PCs can be utilized in enrichment of gluten‐free breads. Practical applications Gluten‐free bread formulations generally lack the texture and satiety of normal breads, especially due to the technical functionality of gluten proteins. Based on plant protein enrichment, a range of gluten‐free breads were manufactured with increased protein content. The current findings on the textural attributes and water‐holding capacities are applicable to various baked goods. Protein supplementation can also lower glycemic index in bread formulations.