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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...

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Autores principales: Pořízka, Jaromír, Slavíková, Zuzana, Bidmonová, Karolína, Vymětalová, Miroslava, Diviš, Pavel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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