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Effects of Tetrasodium Pyrophosphate and Whey Protein Concentrate on Quantitative and Qualitative Characteristics of Gluten-free Breads
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چکیده: (16 مشاهده) |
Background and Objectives: Gluten-free breads are essential for individuals with celiac disease and gluten-linked disorders; however, the absence of gluten commonly results in poor texture, low loaf volume and decreased sensory quality. This study aimed to assess the synergistic effects of tetrasodium pyrophosphate and whey protein concentrate on the physicochemical, textural and sensory characteristics of gluten-free breads.
Materials and Methods: Gluten-free bread samples were produced by partially substituting base flours with whey protein concentrate at 0, 10, 15 and 20% (w/w) and incorporating tetrasodium pyrophosphate at concentrations of 0, 0.2 and 0.4% (w/w). Bread quality was assessed through measurements of specific volume, moisture content, baking weight loss, protein content, color parameters, texture profile analysis and sensory evaluation. Data were analyzed using ANOVA and Duncan’s multiple range test at p < 0.05.
Results: Increasing whey protein concentrate levels significantly improved protein and moisture content, yellowness (b*), firmness and specific volume, while decreasing baking weight loss and lightness (l*). Sensory analysis showed that the formulation containing 0.4% tetrasodium pyrophosphate and 15% whey protein concentrate received the highest overall acceptability from the panelists.
Conclusions: WPC and TSPP synergistically improved the specific volume, protein content, and firmness of gluten-free bread while reducing baking weight loss, with the 15% WPC–0.4% TSPP formulation achieving the highest overall sensory acceptability, indicating its potential for industrial application.
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متن کامل [DOCX 106 kb]
(5 دریافت)
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نوع مطالعه: پژوهشي |
موضوع مقاله:
Food Science
دریافت: 1404/8/14 | پذیرش: 1404/11/28
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