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Nutrients 2013, 5(11), 4503-4520; doi:10.3390/nu5114503
Article

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

1,* , 1,2
 and
2
1 Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima St., 10, Olsztyn 10-748, Poland 2 Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av Agustin Escardino 7, Paterna, Valencia 46980, Spain
* Author to whom correspondence should be addressed.
Received: 29 August 2013 / Revised: 29 October 2013 / Accepted: 4 November 2013 / Published: 14 November 2013
(This article belongs to the Special Issue Nutrition and Celiac Disease)
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Abstract

Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p < 0.05) increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly (p < 0.05) decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties.
Keywords: dairy proteins; gluten-free bread; dough consistency; technological properties; nutritional value; celiac disease dairy proteins; gluten-free bread; dough consistency; technological properties; nutritional value; celiac disease
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Krupa-Kozak, U.; Bączek, N.; Rosell, C.M. Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread. Nutrients 2013, 5, 4503-4520.

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