LAUSR

Abstract Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with excellent foaming capacity and stability, which may improve both organoleptic quality and nutritional value of GF bread. This work aimed to study the impact of two EW powders prepared by different methods (e.g. P110 and M200) on bread volume, shape, texture and their potential use in retarding the staling process. The two EW samples were used to substitute 5–15% of GF flour in a control GF bread formulation. Compared with control, breads with EW had larger specific volumes and more homogeneous texture. The rheological properties of GF bread batter were evaluated through temperature and frequency sweep tests. In general, addition of EW increased the elasticity of GF batter and improved the texture properties of resultant bread during storage. M200 with more water-soluble protein aggregates produced a more significant improvement in bread quality than general standardization sample P110. To elaborate the stabilizing mechanism of EW on bread network, the surface properties of the two EW samples including surface tension, zeta-potential as well as their conformational changes during thermal treatments were studied and compared.