Pico, Joana published the artcileEffect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads, Application In Synthesis of 14667-55-1, the main research area is gluten free bread crust rice pea egg white quality.
Gluten-free bread crusts are known for their crumbly texture, light color, poor nutritional quality and weak aroma. The objective of this research was to improve crust quality of gluten-free breads by the addition of rice, pea, egg white and whey proteins to the bread formulation in two levels (5% and 10%). Moisture, water activity, thickness, microstructure, texture, color and volatile compounds were measured. A 99% neg. significant correlation between spatial frequency of structural ruptures and crust moisture content was found. Results from texture anal. indicated that animal and 10% pea protein crusts were less crispy than control. Moreover, crust microstructure of animal protein bread was very different from control and vegetal protein crusts. Animal and vegetal protein crusts showed darker color than control and the darkest was obtained from whey protein inclusion. With respect to the volatile profiles, rice protein crusts had the highest content of 2-acetyl-1-pyrroline while whey protein crusts had high level of pyrazines, which was in concordance with their dark color. However, whey protein and, above all, rice protein also increased the content of volatile compounds from lipids oxidation Thus, the suitable proportion between rice and whey protein should be found to achieve the most pleasant aroma.
Journal of Cereal Science published new progress about Bread (gluten-free crust). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application In Synthesis of 14667-55-1.