Pilot scale assessment for seed protein enrichment of gluten-free breads at varying water content levels and after protein modification treatments

Three different seed protein concentrates were utilized in protein enrichment of gluten-free breads and their influence on texture, volume, color, and visual parameters were evaluated. First, protein concentrates (PC) were obtained from black cumin, grape seed, and pumpkin seed meals. For the original recipe, inclusion of proteins lowered loaf volumes, while volumes were improved when water content was increased (8% or 15%). Considering color, pumpkin seed protein concentrate (PSPC) samples demonstrated the highest level of similarity to controls, while black cumin protein concentrate samples were distinctly darker. Protein concentrates significantly increased firmness and decreased springiness of the crumb with the exception of PSPC samples, while further water inclusion enhanced the firmness attribute. When Maillard conjugation or TGase treatments were administered, firmness increased after both treatments, however, treated proteins enhanced cell distribution and homogeneity. The results showed current PCs can be utilized in enrichment of gluten-free breads.