Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread

L.E. van Riemsdijk, A.J. van der Goot

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

This paper presents a novel approach for the production of gluten-free breads. Rather than mimicking the molecular structure and properties of gluten, gluten functionality was mimicked by creating a colloidal protein particle network (based on whey protein). The addition of this protein particle network transformed a starch slurry into a material with dough-like properties that could be used in a standard baking process to produce gluten-free breads. An overview of the potential and limitations of this novel technology is given.
Original languageEnglish
Pages (from-to)201-204
JournalCereal Foods World
Volume56
Issue number5
DOIs
Publication statusPublished - 2011

Keywords

  • rheological properties
  • celiac-disease
  • cold gelation
  • quality
  • flour
  • dough
  • batters
  • formulations
  • impact

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