Ohmic baking of gluten‐free bread: role of non‐gluten protein on <scp>GF</scp> bread structure and properties

Summary Batter stabilisation presents a great challenge for gluten‐free (GF) bread, as CO 2 is released during bread‐making process, resulting in small, dense and crumbly breads. Apart from starch, protein plays crucial role gas cell stabilisation. This study aims to assess the effect of non‐gluten different sources (plant animal) on GF batter's rheological behaviour (pasting properties, rheology foam stability) bread properties after baking with conventional ohmic heating method. Hence, this evaluated functional (protein solubility, hydrophobicity, sulfhydryl groups, foaming emulsification properties) selected relevant Furthermore, correlation matrix was established by involving proteins their interaction starch batter quality. Among proteins, egg albumin potato were reported perform superior functionality bread; particular, generated breads highest volume both methods, which potential replace albumin. According matrix, solubility required improve properties.