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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #220289
Title: Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure

Author
item Schober, Tilman
item Bean, Scott
item BOYLE, DANIEL - KANSAS STATE UNIVERSITY
item Park, Seok Ho

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/25/2008
Publication Date: 5/10/2008
Citation: Schober, T.J., Bean, S., Boyle, D.L., Park, S. 2008. Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure. Journal of Cereal Science. 48:755-767.

Interpretive Summary: Celiac disease is an autoimmune enteropathy triggered by protein sequences in wheat, rye and barley. Permitted gluten-free grains include rice, maize and sorghum. Traditional gluten-free breads are made from soft, batter-like doughs based on these gluten-free grains, and are often of very poor quality. It has long been known that certain maize proteins and starch form a dough very similar to wheat dough when mixed at 35-40 °C. However, use of this phenomenon for bread production was not possible. In the present study, we succeeded in the development of superior gluten-free bread from zein dough, which closely resembled wheat bread. We also studied the structural and physicochemical background of zein doughs. We could derive several conclusions relevant for practical baking and significant theoretical understanding. The new type of zein dough can also be used for specialties like soft pretzels and rolls not feasible with traditional gluten-free batters. These results may also help in the development of improved sorghum breads.

Technical Abstract: Celiac disease is an autoimmune enteropathy triggered by protein sequences in wheat, rye and barley. Permitted gluten-free grains include rice, maize and sorghum. Traditional gluten-free breads are made from soft, batter-like doughs based on these gluten-free grains, and are often of very poor quality. It has long been known that certain maize proteins and starch form a dough very similar to wheat dough when mixed at 35-40 °C. However, use of this phenomenon for bread production was not possible. In the present study, we succeeded in the development of superior gluten-free bread from zein dough, which closely resembled wheat bread. We also studied the structural and physicochemical background of zein doughs. We could derive several conclusions relevant for practical baking and significant theoretical understanding. The new type of zein dough can also be used for specialties like soft pretzels and rolls not feasible with traditional gluten-free batters. These results may also help in the development of improved sorghum breads.