%0 Journal Article
%T Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread
%A Urszula Krupa-Kozak
%A Natalia B£¿czek
%A Cristina M. Rosell
%J Nutrients
%D 2013
%I MDPI AG
%R 10.3390/nu5114503
%X Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant ( p < 0.05) increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly ( p < 0.05) decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties.
%K dairy proteins
%K gluten-free bread
%K dough consistency
%K technological properties
%K nutritional value
%K celiac disease
%U http://www.mdpi.com/2072-6643/5/11/4503