Addition of collagen to gluten-free bread made from rice flour

Summary

Patients with celiac disease, an enteropathy, present gluten intolerance and the restriction of food containing it is shown to be effective in the normalization of intestinal function and clinical manifestations. This study aimed to evaluate the impact of collagen powder and collagen fibre on the structural, technological and sensory characteristics of gluten-free bread made with rice flour. Firstly 2%, 4%, 6% and 8% of collagen powder and collagen fibre were added to bread formulations made from rice flour to evaluate the physical parameters (specific volume, crumb hardness, and crust and crumb colours). The bread showing the best technological properties was then characterized for its chemical composition (protein, fat, ash, moisture and carbohydrates) and cooking losses, and submitted to a sensory evaluation. A rheological assessment and scanning electron microscopy were carried out on the uncooked doughs of the control and of that containing collagen fibre. The addition of collagen to rice flour breads did not contribute to the formation of a network similar to that formed by gluten. The bread formulation containing 4% collagen fibre presented technological characteristics closest to those expected, with no significant differences in the chemical composition when compared to the control. The results of the sensory evaluation showed that the gluten-free breads (control and with 4% collagen fibre) presented sensory acceptance greater than 75%. It was concluded that the addition of collagen to gluten-free bread formulations was possible, and the bread containing 4% collagen fibre exhibited characteristics closest to the control.

Keywords:
Coeliac disease; Collagen fibre; Collagen powder; Scanning electron microscopy; Rheology