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Acidification of protein-enriched rice starch doughs: effects on breadmaking

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Abstract

The impact of acid incorporation (acetic + lactic, 0.5 %) into rice starch-based doughs enriched with different proteins (egg albumin, calcium caseinate, pea and soy protein isolates) at different doses (0, 5 and 10 %) was investigated on dough proofing and thermal properties, and bread quality evaluated from physical and sensory measurements. Proteins from vegetable sources led to breads with lower-specific volume and harder crumb, effects being magnified with protein dose and reduced with acid addition. Incorporation of proteins from animal source resulted in different behaviours according to the protein type, dosage and acidification. Protein addition increased the dough pH and total titratable acidity and reduced the impact of acid addition on dough acidity. Albumin-added doughs had significantly higher temperature of gelatinization than most of the other supplemented doughs, while vegetable proteins led to significantly lower gelatinization enthalpy than the control dough. Acid addition affected dough proofing and significantly improved the volume and texture of protein-enriched breads without detriment of either odour or taste.

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Acknowledgments

The research was supported by the Spanish Institutions Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) (Projects AGL2012-35088 and AGL2011-22669), and Comunidad de Castilla y León (Project VA252A12-2). Special thanks to Sandra Pérez-Quirce for her help in baking and other laboratory tasks. Marina Villanueva thanks the Junta de Castilla y León doctorate grant

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None.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004, Palencia, Spain

    Marina Villanueva, Raúl R. Mauro & Felicidad Ronda

  2. Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Avda. Catedrático Agustín Escardino 7, 46980, Paterna, Spain

    Concha Collar

Authors
  1. Marina Villanueva
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  2. Raúl R. Mauro
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  3. Concha Collar
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  4. Felicidad Ronda
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Correspondence to Felicidad Ronda.

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Villanueva, M., Mauro, R.R., Collar, C. et al. Acidification of protein-enriched rice starch doughs: effects on breadmaking. Eur Food Res Technol 240, 783–794 (2015). https://doi.org/10.1007/s00217-014-2384-8

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  • DOI: https://doi.org/10.1007/s00217-014-2384-8

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