Rapeseed protein as a novel ingredient of gluten-free bread

Abstract The aim of the study was to analyze influence rapeseed protein isolate on physico-chemical properties, sensory attributes and storage gluten-free bread prepared basis corn potato starch mixture with addition pectin guar gum. Starches used in formulation were replaced amounts 6–15%. characterized terms physical including volume, crumb structure color, which accompanied assessment. Texture thermal properties determined during 3 days storage. It observed that presence protein, especially at higher levels, caused an increase volume density pores a decrease porosity, as compared control. Partial replacement significant b * parameter, reflecting rising yellowness, positively influenced acceptance. Rapeseed limited staling comparison control sample. results demonstrate could become valuable component bread, it provides amino acids, but also beneficially influences quality characteristics.