Zein and DATEM synergistically improve quinoa-based gluten-free bread: Processing, quality, and nutritional insights

To overcome structural deficiencies and poor gas retention in quinoa-based gluten-free bread, an innovative formulation strategy incorporating zein and diacetyl tartaric acid esters of mono- and diglycerides (DATEM) was developed. This strategy exploited the synergistic effects between the molecular network-forming potential of zein and amphiphilic characteristics of DATEM, thereby enabling the production of nutritious quinoa-based bread with enhanced quality attributes. Rheological characteristics showed that zein substitution reduced dough storage and loss modulus owing to fewer starch granules, whereas the effectiveness of DATEM depended on the zein level. Higher zein substitution boosted dough tensile properties and fermentation height, whereas DATEM amplified these effects via its amphiphilic nature, resulting in a maximum increase of 16.21% in specific volume and a maximum reduction of 36.32% in hardness. Microstructural analysis revealed the zein network provides structural integrity, with β-sheets and hydrophobic interactions dominating protein interactions. Nutritionally, the DATEM-treated quinoa-zein bread exhibited balanced amino acids, highly resistant components, enhanced total phenol & flavonoid content, and superior antioxidant capacity, despite dietary fiber and protein digestibility remaining comparable to commercial products. This study provides a promising strategy for the development of celiac-friendly bread by elucidating the role of zein-DATEM interactions in improving the quality of quinoa-based bread. • DATEM boosts quinoa dough gas retention via an enhanced zein network. • Zein-DATEM synergy yields quinoa bread with a larger volume and softer texture. • β-sheets and hydrophobic forces predominate in quinoa bread with zein and DATEM. • Quinoa bread with zein and DATEM exhibited superior nutritional properties.