New Findings on the Effect of Egg White Protein on the Quality Characteristics of Gorraassa Flatbread

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The effect of egg white protein (EWP) on the quality of flatbread made from wheat and mixed flour was studied. Different concentrations of EWP 0, 2, 4, 6, and 8% (w/w) were used. We observed that the addition of EWP decreased the flatbread’s moisture content, water activity, springiness, cohesiveness, and resilience but increased color, dynamic moduli, hardness, and chewiness. Low-field nuclear magnetic resonance data revealed increased bound water as the EWP concentration increased. Scanning electron microscopy observed more orderly and denser structures of flatbreads with EWP. Fourier transform infrared spectroscopy revealed that such an influence was possibly due to improved protein–starch interaction. Furthermore, 8% EWP in the flatbread improved in vitro protein digestibility from 88.47% to 91.3% for wheat flour and 83.46% to 88.53% for mixed flour. In conclusion, this study can potentially enhance the mining of bread diversity and expand egg protein usage in various contexts.