The Role of Gluten Proteins in Food Production: Quality of Yeast-Leavened Sugar

Abstract

The present paper studies the impact of gluten polymerization on the quality of yeast leavened sugar and fat rich developed dough model systems. This was done using an approach based on the use of the redox agent’s l-cysteine and potassium iodate, and N-ethylmaleimide to selectively alter the properties of the wheat gluten proteins in such model systems. Despite the high levels of sugar and fat in the system, redox agents affected dough expansion during fermentation and protein polymerization during baking. The data suggest that both gluten development during mixing and subsequent polymerization during baking are related to dough expansion and shrinkage and determine product dimensions. The extent of gluten polymerization determines spread rate during baking and product dimensions. Increased protein polymerization during baking yields firmer products.

Introduction

1. Rheology and Gluten-Free Bread Development

Rheology studies how materials deform under stress and strain, which is critical for understanding the behavior of doughs and batters. This knowledge helps in formulating gluten-free bread, where texture and structure must be carefully engineered due to the absence of gluten. By incorporating various flours and dietary fibers—especially from local Central Asian sources—researchers developed gluten-free bread that is nutritious, affordable, and suitable for people with gastrointestinal and allergic conditions, including celiac disease.

2. Gluten-Free Bread: Health and Nutritional Aspects

Gluten-free bread supports individuals with celiac disease and gluten sensitivity, yet poses nutritional risks such as deficiencies in fiber, iron, and B vitamins if not fortified. There's also concern about its glycemic index and potential to impact weight and bone health. Thus, innovations aim to boost nutrient density and create "clean" label products with high-quality ingredients.

3. Role of Gluten and Hydrocolloids in Food

Gluten plays a central role in wheat-based foods by forming a network that traps gas during fermentation, influencing volume, texture, and consistency. During processing, gluten undergoes transformations affecting product characteristics. Hydrocolloids (e.g., xanthan gum, guar gum, carrageenan) are used in gluten-free products to replicate gluten’s effects. These additives can enhance dough stability and shelf life but may also interfere with gluten network formation depending on their type and interactions.

4. Importance of Protein Alternatives: Yeast Single Cell Protein (SCP)

With the global population projected to reach 9.7 billion by 2050, there’s an increasing demand for sustainable, nutritious protein sources. Yeast SCP emerges as a viable solution. Produced from agricultural and industrial waste substrates, yeast biomass is rich in protein, essential amino acids (notably lysine), vitamins, and trace minerals. It offers a low-cost, environmentally friendly alternative to animal and plant protein, and can be used in both human and animal nutrition.

5. Yeast Protein Advantages

• Higher or comparable protein content than meat, soy, and milk.

• Full amino acid profile as per FAO/WHO standards.

• Environmentally sustainable (uses waste for growth and reduces pollution).

• Potential to address global protein shortages and enhance food security.

6. Research and Industrial Potential

There’s growing scientific interest in developing yeast-based protein systems, optimizing fermentation for better yield and nutritional quality. SCP can reduce reliance on meat, support waste valorization, and contribute to a more sustainable global food system.

Conclusion

The research aimed to develop an advanced technology for producing gluten-free bread by meticulously analyzing various gluten-free flours. By experimenting with different combinations of ingredients, the technological process was fine-tuned to achieve a successful recipe for gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of The key discovery was a unique gluten-free blend comprising cereal-based and pseudo-cereal-based flours, which remarkably enhanced the texture and taste of the gluten-free bread while maintaining a gluten content below as a result, the gluten-free bread exhibited characteristics closely resembling traditional wheat bread, boasting excellent color, aroma, softness, and full compatibility with gluten-free diets. Moreover, the study delved into the nutritional composition of gluten-free bread. While these results were promising, further investigation is essential to explore the potential effects of gluten-free fermentation properties. the research was successful, elevating the technology for gluten-free bread production through meticulous analysis of gluten-free flours. The valuable findings contribute significantly to the advancement of gluten-free bread products, offering essential insights to manufacturers and researchers. Future studies should focus on investigating the intricate interplay between different compositions of gluten-free flours or alternative ingredients, thereby optimizing the gluten-free bread recipe further. These ongoing endeavors will undoubtedly deepen our understanding and expand the scope of possibilities for creating top-tier, high-quality gluten-free bread products.

References

[1] Capriles, Vanessa D., Fernanda G. Santos, and Etiene V. Aguiar. \"Innovative gluten-free breadmaking.\" Trends in wheat and bread making (2021): 371-404. [2] Al Zoghbi, Maria, et al. \"Development of Healthy Gluten?Free Double?Layer Pita Bread: Nutritional, Technological, and Sensorial Properties.\" Journal of Food Processing and Preservation 2025.1 (2025): 3811480. [3] Belkova, Beverly, et al. \"Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread.\" Food Chemistry 338 (2021): 127715. [4] Marianelli, Andrea, et al. \"The role of flours and leavening systems on the formation of acrylamide in the technological process of baked products: cases studies of bread and biscuits.\" LWT (2025): 117387. [5] Rebholz, Gerold Felix, et al. \"Impact of exogenous ?-amylases on sugar formation in straight dough wheat bread.\" European Food Research and Technology 247.3 (2021): 695-706. [6] Aguiar, Etiene V., et al. \"Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges.\" Critical Reviews in Food Science and Nutrition 63.5 (2023): 693-705. [7] Swiacka, Jagoda, et al. \"Special bakery products-Acrylamide formation and bread quality are influenced by potato addition.\" Journal of Cereal Science 117 (2024): 103926. [8] Waziiroh, Elok, et al. \"Understanding gluten-free bread ingredients during ohmic heating: Function, effect and potential application for breadmaking.\" European Food Research and Technology 248.4 (2022): 1021-1034. [9] Zhang, Yuting, et al. \"Effects of wheat oligopeptide on the baking and Retrogradation properties of bread rolls: Evaluation of crumb hardness, moisture content, and starch crystallization.\" Foods 13.3 (2024): 397. [10] Di Stasio, Luigia, et al. \"Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza.\" Foods 14.8 (2025): 1418. [11] RAFIQ, AASIMA, et al. \"Cereal and Millet-Based Traditional and Novel Foods.\" Functional Compounds and Foods of Plant Origin (2025): 85. [12] Ozdal, Tugba, and Fayrouz Abu-khalil. \"Sourdough-based microbiota, fermentations, and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers.\" Handbook of Sourdough Microbiota and Fermentation. Academic Press, 2025. 229-245. [13] Shaltout, Fahim Aziz Eldin. \"Our options to improve food safety and quality by using preservatives which are used in food processing and preservation.\" (2024). [14] Salamon, Agnieszka, et al. \"Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties.\" Applied Sciences 14.22 (2024): 10570.

Copyright

Copyright © 2025 K. Manivel, Dhanalakshmi D., Arun A., Kanimozhi S. , H. M. Moyeenudin . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.