Next Article in Journal
Ethnic Food Consumption in Italy: The Role of Food Neophobia and Openness to Different Cultures
Next Article in Special Issue
Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum
Previous Article in Journal
Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry
Previous Article in Special Issue
Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
Open AccessFeature PaperArticle

Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads

LEAF—Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
*
Author to whom correspondence should be addressed.
Foods 2020, 9(2), 111; https://doi.org/10.3390/foods9020111
Received: 25 November 2019 / Revised: 16 January 2020 / Accepted: 19 January 2020 / Published: 21 January 2020
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, different levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac people. View Full-Text
Keywords: gluten-free bread; yogurt; rheology gluten-free bread; yogurt; rheology
Show Figures

Figure 1

MDPI and ACS Style

Graça, C.; Raymundo, A.; Sousa, I. Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads. Foods 2020, 9, 111.

AMA Style

Graça C, Raymundo A, Sousa I. Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads. Foods. 2020; 9(2):111.

Chicago/Turabian Style

Graça, Carla; Raymundo, Anabela; Sousa, Isabel. 2020. "Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads" Foods 9, no. 2: 111.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop