Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration

The association of diabetes on celiac disease together with the high glycemic index of gluten-free breads makes necessary the pursuit of a solution to reduce this glycemic response. Protein enrichment and changes on hydration level may be tools to get it. Thus, the aim of this study was to analyze the effect of two proteins (pea and egg white) on the digestibility and physical characteristics of gluten-free breads, with either the same hydration or specific volume. Protein enriched breads were made blending starch and proteins (70:30). Breads prepared at constant hydration presented lower specific volume and weight loss during baking, and higher hardness than control. However, when the specific volume was matched, the breads with egg white protein presented lower weight loss and higher hardness, while the ones with pea protein were the less hard. Protein enriched breads showed higher SDS and lower RDS values than control with constant hydration, but lower SDS values and glucose release with constant specific volume. Therefore, the bread volume influenced not only the physical properties but also the bread digestibility.

Bibliographic Details

Main Authors:	Sahagún, Marta, Benavent Gil, Yaiza, Rosell, Cristina M., Gómez, Manuel
Other Authors:	Generalitat Valenciana
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2019-09-17
Subjects:	Pea protein, Egg white protein, Glycemic index, Maize,
Online Access:	http://hdl.handle.net/10261/192939 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780
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