Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread

Karimi, Amin; Gavlighi, Hassan Ahmadi; Sarteshnizi, Roghayeh Amini; Udenigwe, Chibuike C.

doi:10.1016/j.jcs.2020.103148

Cited by 32 publications

(38 citation statements)

References 28 publications

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“…The produced enzymes by LAB affect the retrogradation properties of the starch, slowing the rate of staling (Fadda et al., 2014 ). Amaranth peptides have been found to bind with starch, reducing the starch binding with water molecules and lowering starch retrogradation (Karimi et al., 2021 ). This might explains the lower staling of the S‐ASHP‐B bread.…”

Section: Resultsmentioning

confidence: 99%

“…The textural of bread is highly related to mechanical properties and moisture content (Di Monaco et al., 2015 ). The competition between hydrolysates with hydrophilic nature and amylose or amylopectin for water molecules led to inadequate starch gelatinization and more heterogeneous crystals as a result of low amylopectin chains mobility and starch retrogradation (Karimi et al., 2021 ; Niu et al., 2018 ). The findings suggested that ASHP‐S sourdough has the potential to enhance the texture of the bread.…”

Section: Resultsmentioning

confidence: 99%

“…The participants scored the bread samples using a scale from 1 to 9 (1 for dislike immensely and 9 for like immensely) as described by Karimi et al. ( 2021 ).…”

Section: Methodsmentioning

confidence: 99%

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Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

Karimi

Zeynali

Bari

et al. 2021

Food Science & Nutrition

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Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plantarum and Saccharomyces cerevisiae growth in sourdough compared with amaranth protein isolates and amaranth flour. ASPH at 5 g/kg resulted in sourdough with higher pH and total titratable acidity (TTA) after 20 h of fermentation at 30°C. The prepared sourdough using APH (S‐ASPH) at 3 g/kg increased the specific volume (4.57 ml/g) and TTA (4.76 ml) while decreasing water activity, hardness, cohesiveness, and chewiness of the bread (S‐ASPH‐B) compared with the control. Moreover, transition temperature and enthalpy reduced whereas sensory properties and shelf life represented an increase with S‐ASPH addition. Overall, the obtained data indicated the improvement of bread quality by S‐ASPH sourdough.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

Karimi

Zeynali

Bari

et al. 2021

Food Science & Nutrition

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“…To balance this shortcoming, specialists have tried to find different methods, such as the addition of various ingredients, to bring an additional nutritional intake. Studying the literature, it can be observed that, among these additions can be listed fibers [4], germinated grains [5], different flour types [6], etc. In order to improve white wheat bread from a nutritional point of view, a successful alternative is the addition of various legume flour types in wheat flour.…”

Section: Introductionmentioning

confidence: 99%

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

2022

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This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread.

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“…Most breads are made with refined wheat flour because it generates a high loaf volume, light color, homogeneous crumb porosity, and soft crumb. These breads are widely accepted by customers, although they lack vitamins, minerals, lysine, dietary fiber, and antioxidant components, and present a high glycemic index [ 2 , 8 , 9 ]. This deficiency could be improved with whole wheat flour, but consumers prefer refined wheat bread [ 2 ] or other alternatives for better nutritional balance.…”

Section: Introductionmentioning

confidence: 99%

Protein Ingredients in Bread: Technological, Textural and Health Implications

Mercado

Mojica

Morales-Hernández

2022

Foods

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The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health.

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Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread

Cited by 32 publications

References 28 publications

Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

Protein Ingredients in Bread: Technological, Textural and Health Implications

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