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Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates
This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340638/ https://www.ncbi.nlm.nih.gov/pubmed/37444373 http://dx.doi.org/10.3390/foods12132635 |
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author | Pořízka, Jaromír Slavíková, Zuzana Bidmonová, Karolína Vymětalová, Miroslava Diviš, Pavel |
author_facet | Pořízka, Jaromír Slavíková, Zuzana Bidmonová, Karolína Vymětalová, Miroslava Diviš, Pavel |
author_sort | Pořízka, Jaromír |
collection | PubMed |
description | This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough’s mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis. |
format | Online Article Text |
id | pubmed-10340638 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103406382023-07-14 Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates Pořízka, Jaromír Slavíková, Zuzana Bidmonová, Karolína Vymětalová, Miroslava Diviš, Pavel Foods Article This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough’s mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis. MDPI 2023-07-07 /pmc/articles/PMC10340638/ /pubmed/37444373 http://dx.doi.org/10.3390/foods12132635 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pořízka, Jaromír Slavíková, Zuzana Bidmonová, Karolína Vymětalová, Miroslava Diviš, Pavel Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates |
title | Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates |
title_full | Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates |
title_fullStr | Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates |
title_full_unstemmed | Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates |
title_short | Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates |
title_sort | physiochemical and sensory properties of bread fortified with wheat bran and whey protein isolates |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340638/ https://www.ncbi.nlm.nih.gov/pubmed/37444373 http://dx.doi.org/10.3390/foods12132635 |
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