PDF(Pubmed)
Abstract：
Gluten-free products are on today\'s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R 2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R 2 > -0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.
摘要：
无麸质产品被列入今天的议程，因为它们代表了市场上最匆忙增长的细分市场，代表食品公司的机会。然而，众所周知，面筋是小麦面团系统中至关重要的网络结构，这说明了最终烘焙产品的总体预期技术特征。因此,面筋的缺乏会对无面筋面包的特性产生负面影响，在制造具有类似小麦衍生产品特征的产品时引发了技术挑战。已经研究了寻找新的蛋白质来源作为规避麸质去除的技术缺陷的方法。乳制品蛋白是功能性分子，可能能够建立蛋白质网络结构，从而改善无麸质产品的技术特性。在目前的工作中,不同水平的乳制品添加(10%和20%，w/w)用于补充无麸质面包配方，对面团流变学特性的影响与获得的面包工艺质量参数密切相关。获得了面团流变学的稳定剪切（粘度）和振荡（弹性和粘性模量）值与面包质量参数（体积和硬度）之间的线性相关性（R2>0.904）。这表明面包质量的提高与乳制品的添加水平成正比。同样，粘贴特性参数与面包陈腐率之间的强线性相关性（R2>-0.910）支持了以下假设：测试的乳制品具有产生低陈腐率面包的高潜力，这是延长保质期的优点。总之,结果证实，两种乳制品的添加，作为面包店的配料，可以构成提高整体无麸质面包质量的技术优势。
