Understanding plant protein-starch interactions to improve gluten-free bread stability and quality amid climate-induced crop shifts

Global food security is increasingly threatened by climate change, particularly in Europe, where rising temperatures and extreme weather have severely impacted staple cereal production (e.g., maize, wheat) in recent years. Enhancing crop biodiversity in staple foods like bread is crucial to addressing these challenges. One potential solution lies in the use of alternative ingredients. In tropical regions such as Southeast Asia, starch sources (e.g., rice, cassava) and plant-based proteins (e.g., soy, rice, potato) are abundant yet remain underutilized, making them particularly interesting for gluten-free (GF) baking. However, baking with GF cereals poses significant challenges due to the absence of gluten, which provides elasticity and stability in conventional wheat bread. While plant-based proteins offer a sustainable alternative to structuring agents such as egg albumin, their lower functionality often compromises GF bread quality. Research has shown that non-covalent interactions play a critical role in stabilizing GF bread during baking and are influenced by both starch and protein. Yet, their impact during pre-baking steps (e.g., kneading, fermentation) remains poorly understood. To address this knowledge gap, this project will investigate how plant-based proteins interact with different starch sources to improve batter stability during mixing and fermentation. Additionally, it will assess their effects on the technological and nutritional quality of GF bread. By utilizing locally available plant-based proteins and starches, this research aims to enhance GF product quality, reduce dependence on single-crop sources, and ultimately contribute to more resilient and sustainable food systems.