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The Influence of Non-Gluten Proteins on Conventional-Baked and Ohmic-Baked Bread Properties 1 Brawijaya University, Department of Agricultural Product Technology, Malang 65141 East-Java, Indonesia. Abstract Foaming and emulsification properties are the most important functional properties for obtaining a high gluten-free (GF) bread quality, especially bread volume and crumb properties. On the other hand, batter stabilization becomes a great challenge in GF bread, as CO2 dissipates easily during bread-making, resulting in small, dense, and crumbly breads. The extent of gas stabilization is closely related to the functional properties of protein. This study attempted to assess the effect of non-gluten proteins from different sources (plant and animal) on the rheological behavior of GF batter (pasting properties, rheology, and foam stability) and bread quality after baking with conventional and ohmic heating. To achieve this purpose, the functional properties of selected non-gluten proteins relevant for foam stabilization were evaluated. Amongst proteins, egg albumin and potato protein exhibited a functionality in GF bread- in particular, potato protein produced breads with the highest volume in both baking methods and could be a good candidate for replacing egg albumin. Using plant-based proteins such as potato protein in gluten-free bread formulations enhances sustainability by reducing reliance on animal proteins and environmental impact while maintaining bread quality. According to the correlation matrix, protein solubility was considered crucial in influencing foaming and emulsification behavior, leading to improved GF bread properties. The study indicated that protein with high solubility is a promising candidate for gluten-free bread formulations. Keywords: gluten-free bread, non-gluten protein, ohmic baking, batter stabilization, protein solubility Topic: Food science and biotechnology |
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