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
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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.
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Keywords:
gluten-free bread; yogurt; rheology
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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 StyleGraça, 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.
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