Original Paper

European Food Research and Technology

, Volume 232, Issue 3, pp 497-508

First online:

Open Access This content is freely available online to anyone, anywhere at any time.

Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

  • Urszula Krupa-KozakAffiliated withDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Email author 
  • , Agnieszka TroszyńskaAffiliated withSensory Laboratory, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
  • , Natalia BączekAffiliated withDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
  • , Maria Soral-ŚmietanaAffiliated withDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Abstract

In the present study, the effect of individual and combined addition of two organic calcium supplements, calcium caseinate and calcium citrate to the gluten-free formulation on selected technological parameters, calcium content and sensory quality of bread was evaluated. Standard technological tests and texture analysis were performed on the gluten-free control and gluten-free breads fortified with calcium. Quantitative descriptive analysis (QDA) was used to determine differences in the sensory characteristics of the breads. Calcium citrate demonstrated the ability to increase significantly the specific volume of the breads (p < 0.05). Application of both calcium salts produced fine-coloured bread crust. Significant enrichment in calcium (p < 0.05) was obtained in gluten-free breads fortified with high amount of calcium citrate. Experimental breads, regardless the kind of calcium salt added, were rather crumbly. However, in comparison with unfortified control, the crumbs of calcium-fortified breads were softer and more elastic. Palatability of gluten-free breads supplemented with calcium was significantly higher than those of unfortified control (p ≤ 0.05). The desirable sensory attributes for the consumers such as the sweet odour, butterbread odour, butterbread taste as well as springiness of breads increased with the increasing addition of calcium caseinate and calcium citrate. Summarising, analysed technological properties, calcium content and sensory characteristic of experimental gluten-free breads were favourably modified by applied organic calcium salts. It suggests that they could be successfully used in gluten-free recipes allowing to obtain good-quality product.

Keywords

Organic calcium supplements Gluten-free formulation Bread Technological characteristic Sensory properties