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The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere

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Abstract

Many commercially available gluten-free breads are inferior in quality to their gluten-containing counterparts. They also have a relatively short shelf life. The current study investigated the effects of 3% milk protein isolate and 3% novel rice starch addition to a gluten-free bread formulation, and on the intermediate (8 days) and long-term (43 days) staling profile of both gluten-free bread formulations, packed in an 80% CO2\20% N2 atmosphere. Dairy protein and rice starch addition increased loaf volume and the loaves were preferred to a control sample by an untrained panel. The most notable changes in crumb hardness occurred in the early days of the testing periods for the control gluten-free bread in both the intermediate and long-term studies.

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Authors and Affiliations

  1. Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland

    E. Gallagher & T. R. Gormley

  2. University of Applied Sciences, Nutrition, Food Business and Home Economics, Fulda, Germany

    A. Kunkel

  3. Department of Food Science, Technology and Nutrition, National University of Ireland, Cork, Ireland

    E. K. Arendt

Authors
  1. E. Gallagher
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  2. A. Kunkel
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  3. T. R. Gormley
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  4. E. K. Arendt
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Correspondence to E. Gallagher.

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Gallagher, E., Kunkel, A., Gormley, T.R. et al. The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere. Eur Food Res Technol 218, 44–48 (2003). https://doi.org/10.1007/s00217-003-0818-9

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  • DOI: https://doi.org/10.1007/s00217-003-0818-9

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