Role of Enzymatic Hydrolysis‐Induced Macromolecular Interactions of Egg Yolk Plasma in Regulating Texture and Flavor of Gluten‐Free Biscuits

To enhance the comprehensive quality of gluten-free biscuits, this study employed pepsin, trypsin, and neutral protease to enzymatically hydrolyze egg yolk plasma, systematically investigating the effects of the resulting hydrolysates on the physicochemical properties, texture, and flavor in dough and final baked products. The results demonstrated that enzymatic hydrolysis effectively modified the structural components of egg yolk plasma. Hydrophilic peptides enhanced system hydration, facilitated water redistribution, reduced free water content, and consequently improved dough rheology. Concurrently, the hydrolysis of lipoproteins triggered the release of encapsulated lipids, which acted as a plasticizer within the dough matrix. During baking, these liberated lipid components mitigated excessive densification of the starch-protein network, significantly reducing cookie hardness. Moreover, lipids and peptides synergistically served as flavor precursors, promoting the generation of diverse and well-balanced volatile flavor compounds. The pepsin and trypsin treatments achieved balanced lipid release and efficient water management, yielding biscuits with uniform honeycomb structures and distinct flavor profiles. In contrast, neutral protease treatment resulted in heterogeneous phase distribution and off-flavor accumulation, leading to inferior textural and sensory attributes. This study demonstrates how enzymatic hydrolysis concurrently optimizes texture and flavor in gluten-free biscuits via structural modifications driven by lipid release and water redistribution, offering a practical basis for the rational design of functional baking ingredients. PRACTICAL APPLICATIONS: This research provides the food industry with a natural ingredient (enzyme-treated egg yolk plasma) to significantly improve the quality of gluten-free biscuits. It effectively solves the common problems of hard textures and bland tastes in gluten-free products by naturally enhancing crunchiness and rich bakery aromas. Food manufacturers can use this clean-label approach to upgrade their commercial recipes, ultimately offering consumers with dietary restrictions a much more enjoyable and flavorful snacking experience.