The
absence of gluten has a substantial impact on overall bread quality, thus
replacing wheat flour in the breadmaking process is a technological challenge.
Protein-rich source replacements are frequently utilised to assist in the
creation of a protein network capable of replicating gluten-like structure in
order to support the dough foaming gas cells. Aside from protein structure, the
association with starch granules may be advantageous in making them less
susceptible to enzymatic breakdown, thereby providing a nutritional benefit.
When proteins and lipids are included in the bread matrix, the nutritional
benefits are amplified because the lipids can create lipid-amylose complexes
that affect the final dough consistency. As a result, nutritional improvements
in terms of gluten-free bread's glycemic response might be favourable. improved.
The goal of this study was to assess curd cheese's technological and
nutritional functioning as a protein and fat source, as well as a prospective
alternative bakery component in gluten-free breadmaking. The impact of curd
cheese, based on its ability to strengthen gluten-free dough structure, was
evaluated in detail by testing several levels of addition (5 percent to 20%,
weight/weight) that focused on: I dough rheology properties, primarily flow and
viscoelastic profile modifications, and ii) starch physical behaviour by
pasting properties measurements. The post-baking quality of the resulting bread
samples was measured to assess their quality. Nutritional gains were evaluated
in terms of chemical composition and glycemic response. When the greatest level
of curd cheese (20%) was evaluated, improvements in bread quality were noted,
with a significant increase in bread volume (73%) and softness (65%) and a
significant reduction in staling kinetic (70%) when compared to control bread.
Furthermore, there was an increase in nutritional value in terms of proteins
(80%) and minerals content, notably P, Mg, and Ca, covering more than 15% of
daily required dosages. In terms of glycemic reaction, a significant decrease
of 40% was obtained, resulting in bread with an intermediate glycemic index.
Dough rheology parameters were shown to have strong linear associations (R2
> 0.902) with bread quality features, pasting properties, in vitro starch
digestibility, and glycemic index. The linear relationships discovered may be
utilised to support the notion that adding curd cheese to the bread had a
significant impact on its overall quality and nutritional content.
Author(s) Details:
Carla Graça,
Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center
of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda,
1349-017 Lisboa, Portugal and Department
of Food and Nutrition, Faculty of Agriculture and Forestry, University of
Helsinki, PL 66, FI-00014 Helsinki, Finland.
Anabela Raymundo,
Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center
of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda,
1349-017 Lisboa, Portugal.
Isabel Sousa,
Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center
of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda,
1349-017 Lisboa, Portugal.
Please see the link here: https://stm.bookpi.org/ECAFS-V5/article/view/6980
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