Effect of whey protein and mixed flours on the quality parameters of gluten-free breads

• Published in: International journal of gastronomy and food science Vol. 24; p. 100361
• Main Authors: Komeroski, Marina R., Homem, Raísa V., Schmidt, Helena de O., Rockett, Fernanda C., de Lira, Larissa, Vitória da Farias, Deise, Kist, Tarso L., Doneda, Divair, Rios, Alessandro de O., Ruffo de Oliveira, Viviani
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.07.2021
• Subjects: Bakery products; Gluten-free breads; Physico-chemical quality; Sensory analysis; Whey protein; Gluten-free breads; Bakery products; Sensory analysis; Whey protein; Physico-chemical quality
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2021.100361

Celiac people report that gluten-free food is sensory restricted, especially breads which are daily in the meal of most of the people. This paper aimed to evaluate the effect of whey protein, cassava and chickpea flour on the physical, nutritional and sensory properties of breads. Five formulations were developed with different proportions of cassava, chickpea and whey protein (standard, 0, 10, 20 and 30%). Breads made with chickpea and cassava flour associated to 20 and 30% of whey protein showed promising levels of protein, lipids, total amino acids and fibers. The loaves added with whey protein showed technological quality similar to wheat bread, but lower luminosity. All evaluated formulations showed satisfactory results in sensory analysis, performed by Celiac and non-Celiac judges. Whey protein improved breads nutritional quality, besides showing sensory quality, providing healthy and promising alternative also those who follow a gluten-free diet. [Display omitted] •Whey proteins can have positive effect on the chemical, physical and sensory characteristics of bakery products.•Whey proteins and mixed flours can be added as gluten replacement.•Whey proteins has shown a viable option also for improving the volume and porosity of bakery products.