Effect of amaranth protein isolate and fermentation time on buckwheat sourdough bread

초록

This study investigated the effects of gluten-free sourdough (GS) prepared with amaranth protein isolate (API) and varying fermentation times on the quality of buckwheat flour-based bread (BR-GS). The GS-containing API (GS-API) had low free sulfhydryl content and high surface hydrophobicity, which induced the formation of protein aggregates in the GS. In addition, as fermentation time increased, the proportion of smaller proteins increased relative to larger proteins, resulting in the formation of a fine protein network. Therefore, the viscosity and gas retention rate of bread dough containing GS-API (BD-GS-API) increased, and these characteristics were further enhanced after fermentation. In gluten-free sourdough bread containing GS-API (BR-GS-API), the specific volume of the bread improved, and the bread exhibited higher specific volume, hardness, and chewiness as the GS fermentation time increased. In conclusion, the characteristics of GS that change with the API and the sourdough fermentation time can affect the quality improvement of BR-GS.

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