|Author final version||168 KB||Adobe Acrobat PDF||View/Open
Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.13/43446
- A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects
Stathopoulos, Costas E.;
O'Kennedy, Brendan T.
- The University of Newcastle. Faculty of Science & Information Technology, School of Environmental and Life Sciences
- Gluten substitution in the production of bread suitable for celiacs is challenging due to the unique viscoelastic properties of gluten. Caseinates are widely used for their functional properties, and in this study a production protocol for an aggregated casein-based ingredient fortified with Ca was developed. It was envisaged that the S-S bonds that govern the properties of gluten would be replaced by Ca⁺ bonds, and the effect of calcium concentration on the yield, texture and rheology has been evaluated. The aggregated casein samples produced were more elastic than gluten, but their behaviour under heating was significantly different. A concentration of 30 mg Ca/g protein appeared to provide the platform for a material that under the correct ionic and temperature conditions could provide a single ingredient for gluten substitution.
- International Journal of Dairy Technology Vol. 61, Issue 4, p. 397-402
- Publisher Link
- Blackwell Publishing
- Resource Type
- journal article