en Food Science Food Science پژوهشي Research <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Background and Objectives: </span></span></b>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.<span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Materials and Methods: </span></span></b>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&rsquo;s multiple range test at <i>p </i>< 0.05.<span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Results: </span></span></b>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.<span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Conclusions: </span></span></b>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&ndash;0.4% TSPP formulation achieving the highest overall sensory acceptability, indicating its potential for industrial application.<span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> &nbsp; Gluten-free, Whey protein concentrate, Tetrasodium pyrophosphate, Bread fortification, Textural quality, Functional characteristics 9 17 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-1179-1&slc_lang=en&sid=1 Amirhassan Ramezani ramezani.amirhassan.1997@gmail.com 10031947532846007223 0009-0007-2523-7492 No M.Sc. in Food Science and Technology, Khazar Institute of Higher Education, Mahmoudabad, Iran Reza Farahmandfar re.farahmandfar@gmail.com 10031947532846007224 10031947532846007224 Yes PhD, Professor (Associate) at Sari Agricultural Sciences and Natural Resources University, Sari, Iran