Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties

Gluten-free (GF) based products have been studying for several years especially for quality improvement by enriching with proteins. A common protein source is egg albumin, but it has limitation for using causes of allergenic character. So, aim of this study was to replace egg albumin by rice bran pr...

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Bibliographic Details
Published in:Journal of cereal science 2016-11, Vol.72, p.38-45
Main Authors: Phongthai, Suphat, D’Amico, Stefano, Schoenlechner, Regine, Rawdkuen, Saroat
Format: Article
Language:English
Subjects:
Egg albumin
Gluten-free bread
Rheology
Rice bran protein concentrate
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Summary:Gluten-free (GF) based products have been studying for several years especially for quality improvement by enriching with proteins. A common protein source is egg albumin, but it has limitation for using causes of allergenic character. So, aim of this study was to replace egg albumin by rice bran protein concentrates which is a non-allergy protein in order to improve the quality of GF bread. Rice bran, a by-product, was used as starting material for rice bran protein concentrate (RBPC) preparation under alkaline-acid extraction technique. The obtained RBPC was composed of 68.07 ± 0.54% protein (dry basis). For baking trials, the addition of RBPC had strongly influenced the rheological properties, especially elastic modulus (G′) of GF batters during oscillation, and the relative elasticity of final GF breads. Breads enriched with 2% RBPC, and a combination of 1% egg albumin and 1% RBPC had the highest specific volume (P 
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2016.09.015