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.

中文翻译：

---

蛋清固体对无麸质面糊流变学特性和面包制作性能的影响

摘要 开发烘焙无麸质 (GF) 产品很困难，因为麸质对于质地和味道等许多感官特性至关重要。蛋清蛋白 (EW) 表现出强大的内聚行为，具有出色的发泡能力和稳定性，可提高 GF 面包的感官品质和营养价值。这项工作旨在研究通过不同方法（例如 P110 和 M200）制备的两种电子战粉末对面包体积、形状、质地的影响及其在延缓老化过程中的潜在用途。两个 EW 样品用于替代对照 GF 面包配方中 5-15% 的 GF 面粉。与对照相比，含有 EW 的面包具有更大的比容和更均匀的质地。通过温度和频率扫描测试评估GF面包面糊的流变特性。一般来说，添加 EW 增加了 GF 面糊的弹性并改善了所得面包在储存过程中的质地特性。与一般标准化样品 P110 相比，具有更多水溶性蛋白质聚集体的 M200 对面包质量产生了更显着的改善。为了阐述电子战对面包网络的稳定机制，研究和比较了两种电子战样品的表面特性，包括表面张力、zeta 电位以及它们在热处理过程中的构象变化。