An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

Kopeć, Aneta; Borczak, Barbara; Pysz, Mirosław; Sikora, Elżbieta; Sikora, Marek; Ćurić, Duška; Novotni, Dubravka

doi:10.17306/j.afs.2014.1.4

Cited by 9 publications

(5 citation statements)

References 22 publications

(26 reference statements)

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Section: Effects Of Chemical and Biological Acidification On Textural Properties And Rheological Characteristicssupporting

confidence: 53%

“…Chemical acidification damaged the gluten network structure of the dough due to the rapid reduction in pH level during proofing. As previously reported by Kopec' [22], sourdough fermentation involves gradual acidification through microbial metabolism. The decreasing pH level affects the physicochemical properties of gluten by activating the protease in cereal flour and changing the rheological properties and microstructure of the dough.…”

Section: Effects Of Chemical and Biological Acidification On Textural Properties And Rheological Characteristicssupporting

confidence: 53%

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Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Yan

Yang

et al. 2020

Molecules

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Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). However, extra alkali addition generally resulted in alkalic flavor and poor appearance. The aim of this work was to investigate the role of proofed dough pH on the texture of CNSB. Correlation analysis demonstrated that the pH value of proofed dough has a significant effect on the textural properties of CNSB. The mechanism studies found that gradual acidification of dough by lactic acid bacteria is a critical factor affecting the process. Conversely, chemical acidification weakened the texture property of products and reduced the dough rheology. Scanning electron microscope (SEM) analysis showed that fermentation with starter for 12 h produced a continuous and extensional protein network in the proofed dough. Furthermore, the decreasing pH of proofed dough increased the extractability of protein in a sodium dodecyl sulfate (SDS)-containing medium and the content of free sulfhydryl (SH). The structure and content of gluten, especially influenced by gradual acidification level, change the quality of the final product. It is a novel approach to obtain an alkali-free CNSB with excellent quality by moderate gluten adjustment.

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Section: Effects Of Chemical and Biological Acidification On Textural Properties And Rheological Characteristicssupporting

confidence: 53%

Section: Effects Of Chemical and Biological Acidification On Textural Properties And Rheological Characteristicssupporting

confidence: 53%

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Yan

Yang

et al. 2020

Molecules

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“…For healthy aged rats an increase of whey protein intake was effective in slowing lean body mass loss (26) . Kopeć et al (27) showed that the body weight gain was significantly higher in rats fed bread with sourdough and whey proteins compared with control diets. In turn, Masarwi et al (28) suggested that in growing male rats whey protein led to slower bone growth with reduced weight gain compared with casein protein.…”

Section: Resultsmentioning

confidence: 99%

“…Kopeć et al . ( 27 ) showed that the body weight gain was significantly higher in rats fed bread with sourdough and whey proteins compared with control diets. In turn, Masarwi et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats

et al. 2017

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Two types of diet - standard and atherogenic - were used to study the effect of wheat or wheat-rye breads supplemented with 20 % acid whey concentrate after ultrafiltration on the physiological response of growing rats. The acid whey concentrate after ultrafiltration used in rat diets caused reduced weight gain (for atherogenic diet with wheat bread); growth of caecum tissue and digesta weight; a decrease in the pH of caecum digesta (for atherogenic diet); reduced activity of bacterial glycolytic enzymes; and a significant increase in total SCFA for both types of diet with wheat-rye breads containing acid whey concentrate. For wheat bread with acid whey, in standard diet, a statistically significant increase was found in the population of bifidobacteria. The results showed that the acid whey concentrates could be used as a valuable food ingredient.

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“…Anyalogbu et al earlier (2014) reported imbalance in amino acid profile of the plant sample with methionine limiting. Kopeć et al (2014) indicated that such limiting situation could affect the performance of the animals negatively. Hei and Sarojnalini (2012) stated that protein-rich foods are required, as stipulated by Indian Standard Specifications (IS 8220, 1976), to have protein efficiency ratio of at least 2.0.…”

Section: Discussionmentioning

confidence: 99%

In-vivo protein quality assessment of macerated African elemi pulp eaten as masticatories in Eastern Nigeria

2020

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Background: The ability of a protein to accomplish distinct metabolic actions depends on its balance of amino acids, the digestibility to release the amino acids for absorption, and the availability of the absorbed amino acids for protein synthesis. In this study, this mark of protein quality was evaluated in vivo for macerated African elemi pulp eaten as masticatory in eastern Nigeria by assessing the effect of its inclusion in diets relative to reference diets on protein quality indices of growing albino rats sustained on the diets. Method: Samples obtained from Aba, Abia State, Nigeria, were portioned into four, processed by subjecting them to 0, 15, 30, and 45 min heat contact times in water (55°C), and labeled AE 0 , AE 15 , AE 30 , and AE 45 respectively. Diets formulated using the samples, giving approximately 10% protein, together with reference (Nutrend®) and basal diets were offered ad libitum to weaning albino rats for a 28-day feeding period. The growth performance parameters and in vivo protein quality indices of the rats were assessed using standard procedures. Results: Processing improved feed utilization (FU), feed conversion ratio (FCR), protein efficiency ratio (PER) and, except at AE 30 , net protein utilization (NPU) and biological value (BV) of the rats. The PER was above 2.0 in all the rats sustained on test sample diets given the range 2.03 ± 0.23 to 2.28 ± 0.35. The fecal nitrogen (FN), carcass weight (CW), true digestibility (TD), and BV were statistically similar (p˃0.05) in rats fed both samples and reference diets with BV being above 70%. Relative to FN, TD, and BV, this statistical parity between animals on test and reference diets could suggest adequacy of the digestibility of the proteins of the sample diets and the similarities in their qualities. Conclusion: The plant food, African elemi drupe pulp, could therefore be metabolically adjudged rich in highquality protein that is capable of supporting human growth and tissue maintenance.

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An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

Cited by 9 publications

References 22 publications

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats

In-vivo protein quality assessment of macerated African elemi pulp eaten as masticatories in Eastern Nigeria

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