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Acidification of protein-enriched rice starch doughs: effects on breadmaking

AuthorsVillanueva, Marina; Mauro, Raul R.; Collar, Concha CSIC ORCID; Ronda, Felicidad
Acetic acid
Gluten-free doughs
Lactic acid
Gluten-free bread
Issue Date2015
CitationEuropean Food Research and Technology 240: 783- 794 (2015)
AbstractThe impact of acid incorporation (acetic + lactic, 0.5 %) into rice starch-based doughs enriched with different proteins (egg albumin, calcium caseinate, pea and soy protein isolates) at different doses (0, 5 and 10 %) was investigated on dough proofing and thermal properties, and bread quality evaluated from physical and sensory measurements. Proteins from vegetable sources led to breads with lower-specific volume and harder crumb, effects being magnified with protein dose and reduced with acid addition. Incorporation of proteins from animal source resulted in different behaviours according to the protein type, dosage and acidification. Protein addition increased the dough pH and total titratable acidity and reduced the impact of acid addition on dough acidity. Albumin-added doughs had significantly higher temperature of gelatinization than most of the other supplemented doughs, while vegetable proteins led to significantly lower gelatinization enthalpy than the control dough. Acid addition affected dough proofing and significantly improved the volume and texture of protein-enriched breads without detriment of either odour or taste.
Identifiersdoi: 10.1007/s00217-014-2384-8
issn: 1438-2385
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