Effect of Desalted Duck Egg White/Gelatin Mixture System on Bread Quality

In order to study the impact of desalted duck egg white/gelatin (DDG) obtained by gelatin gel assisted desalting on the quality of bread, the bread was prepared by direct fermentation, and the baking loss rate, specific volume, moisture content and texture of fresh bread were determined. The changes of bread color, aging rate, moisture distribution, retrogradation enthalpy and starch digestibility in vitro were compared and analyzed after storage at 4 ℃ for 1 and 7 days. The results showed that the addition of DDG increased the moisture content and specific volume of bread, and reduced the baking loss rate of bread. The addition of DDG could delay the aging of bread during storage and weaken the hardness of bread during storage. The addition of DDG 0.5%, 1.0%, 1.5% and 2.0% could reduce the enthalpy of regeneration of bread core stored at 4 ℃ for 7 days from (4.67±0.26) J/g to (4.28±0.07), (4.14±0.10), (4.04±0.08) and (4.14±0.05) J/g, and the relative crystallinity from 21.04% to 18.41%, 14.54%, 11.21% and 12.77%, respectively, thus delaying the aging rate of bread. The addition of DDG reduced the content of fast digestible starch and increased the content of resistant starch, thus reducing the digestibility of starch. Therefore, adding appropriate DDG would improve the quality of bread and provide a direction for the comprehensive utilization of salted egg white.