Correction to Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Arte, Elisa; Rizzello, Carlo Giuseppe; Verni, Michela; Nordlund, Emilia; Katina, Kati; Coda, R.

doi:10.1021/acs.jafc.9b06276

Cited by 3 publications

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“…Considering that this technology eliminates the need for extensive manpower and reduces repetitive investment wastage ( Coda et al 2017 ; Angioloni and Collar, 2012 ), it can be used to produce baked goods on a standardized large scale. However, previous studies have shown that the bread prepared from wheat flour alone can only be frozen for a short time, has poor specific volume and baking quality ( Arte et al 2015 ), and contains protein and amino acids will be lost, among other nutrients. When the freezing storage time of this bread is extended, its functional properties are lost due to the migration and ice crystal growth of the near-freezing moisture in the dough ( He et al 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing

et al. 2022

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Section: Introductionmentioning

confidence: 99%

Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing

et al. 2022

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Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms

Liang,

Zhao,

Lin

et al. 2024

Food Chemistry

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Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread

Liu

Brennan

et al. 2023

Foods

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The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the single enzyme can significantly improve the specific volume and texture of CSB. Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.51 mL/g) and decreased the hardness to the minimum value (233.61 g) when the concentration was 6, 70 and 35 ppm. With respect to chemical and nutritional properties, the addition of single enzyme had no great changes, while the combined enzymes (6, 70 and 35 ppm) significantly (p < 0.05) decreased the total starch from 37.52 to 34.11% and hence increased the area under the reducing sugar release curve during 2 h in vitro digestion (AUC) from 344.61 to 371.26. Consequently, enzymes combination can significantly improve the quality of oat bran CSB whereas reduce the nutritional value of oat bran CSB.

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Correction to Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Cited by 3 publications

References 0 publications

Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing

Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing

Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread

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