Calcium caseinate enhancement of bread and its role in manipulating the glycaemic response and antioxidant potential of the product

Abstract The impact of supplementing bread with calcium caseinate was studied at substitution levels of 5%, 10% and 15%. The research assessed the baking properties, nutritional value, glycaemic response and antioxidant activity of the experimental bread samples. Addition led to a significant increase in protein content, reaching up to 22% of the total energy supply at 15% substitution. Essential amino acids, such as valine, leucine and isoleucine, more than doubled in concentration at the 15% substitution level. Furthermore, the incorporation of calcium caseinate improved the textural properties of the bread, significantly increasing the bread volume and reducing setback viscosity (P < 0.05). The predicted glycaemic response, as measured by the area under the glucose release curve, showed a notable reduction in sugar levels at 15% substitution. These results suggest that bread enriched with calcium caseinate can serve as a valuable protein source for the population, offering both enhanced nutritional benefits and favourable baking characteristics.