Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread

Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread

The impact of egg white addition on structural and sensory qualities of gluten-free sourdough bread was investigated at three egg white-to-sourdough ratios: 25:75, 45:55, and 85:15, versus a sourdough-only control (0:100) Previously, egg white has replicated gluten-like networks, and sourdough addit...

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Veröffentlicht in:Journal of cereal science 2024-05, Vol.117, p.103903, Article 103903
Hauptverfasser: Stinton, Jessica, Dugina, Kateryna, Hewson, Louise, Fisk, Ian
Format: Artikel
Sprache:eng
Schlagworte:
acetic acid
acidity
Bread
chewiness
egg albumen
Egg white
eggs
flavor
Gluten-free
phenylethyl alcohol
principal component analysis
Sourdough
sourdough bread
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Zusammenfassung:The impact of egg white addition on structural and sensory qualities of gluten-free sourdough bread was investigated at three egg white-to-sourdough ratios: 25:75, 45:55, and 85:15, versus a sourdough-only control (0:100) Previously, egg white has replicated gluten-like networks, and sourdough addition improved structural and storage qualities in gluten-free breads. In this study, mild acidity from sourdough promoted gluten-like network formation in egg white-added breads, evidenced by significantly thicker cell walls versus control (p 
ISSN:0733-5210
DOI:10.1016/j.jcs.2024.103903