Class
Article
College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
Growing numbers of people developing celiac disease and gluten intolerances have increased the demand for gluten-free products in the United States. 1 Many gluten-free breads are low in protein and lack the desired texture, volume, and flavor that can be found in most standard wheat bread products. Whey protein has been shown to increase the protein content in bread and mimic gluten in creating a protein network within the dough to produce the desired texture. 1 This experiment aims to determine the effect on texture, moisture, flavor, volume, cell structure, and acceptability when whey protein isolate is added in 4 levels (0 g, 50 g, 75 g, 100 g) in gluten-free rolls. Four doughs were formed, proofed, and baked with the whey protein being the only altered variable. Wettability, seed displacement, cell structure, and sensory evaluations were performed to identify moisture, volume, cell structure, and textural differences. The four variables had no significant differences in moisture absorption or volume. The sensory evaluation showed that the roll with 0 g of whey protein resulted in a denser and less desirable product. The 50 g and 75 g rolls scored the first and second highest overall, respectively, with pleasing appearances and tender, bread-like crumbs. The roll with 100 g was ranked last as it produced a product duller and drier than the others. It can be concluded that whey protein added in moderate amounts (50-75 g with the recipe used) could result in a better gluten-free bread product. Further research could be done on the effect of whey protein on other gluten-free baked goods.
Location
Logan, UT
Start Date
4-12-2023 10:30 AM
End Date
4-12-2023 11:30 AM
The Effect of Whey Protein on Gluten-Free Rolls
Logan, UT
Growing numbers of people developing celiac disease and gluten intolerances have increased the demand for gluten-free products in the United States. 1 Many gluten-free breads are low in protein and lack the desired texture, volume, and flavor that can be found in most standard wheat bread products. Whey protein has been shown to increase the protein content in bread and mimic gluten in creating a protein network within the dough to produce the desired texture. 1 This experiment aims to determine the effect on texture, moisture, flavor, volume, cell structure, and acceptability when whey protein isolate is added in 4 levels (0 g, 50 g, 75 g, 100 g) in gluten-free rolls. Four doughs were formed, proofed, and baked with the whey protein being the only altered variable. Wettability, seed displacement, cell structure, and sensory evaluations were performed to identify moisture, volume, cell structure, and textural differences. The four variables had no significant differences in moisture absorption or volume. The sensory evaluation showed that the roll with 0 g of whey protein resulted in a denser and less desirable product. The 50 g and 75 g rolls scored the first and second highest overall, respectively, with pleasing appearances and tender, bread-like crumbs. The roll with 100 g was ranked last as it produced a product duller and drier than the others. It can be concluded that whey protein added in moderate amounts (50-75 g with the recipe used) could result in a better gluten-free bread product. Further research could be done on the effect of whey protein on other gluten-free baked goods.