Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours

Wu, Tong; Taylor, Cheryl; Nebl, Thomas; Ng, Ken; Bennett, Louise

doi:10.1016/j.foodchem.2017.04.158

Cited by 55 publications

(51 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In some Asian countries, pre‐cooking processes, such as washing and soaking, are performed to remove remaining dust, hull, and bran on the rice kernel surface and improved cooking quality (Yu, Turner, Fitzgerald, Stokes, & Witt, ). However, cooking, especially heat‐moisture treatment, can reduce protein digestibility of many cereals, such as rice (Kubota et al., ), wheat (Wu, Taylor, Nebl, Ng, & Bennett, ), sorghum (Vu, Bean, Hsieh, & Shi, ), and millet (Gulati et al., ). Factors affecting cereals protein digestibility can be categorized into exogenous and endogenous factors.…”

Section: Introductionmentioning

confidence: 99%

Effect of domestic cooking on rice protein digestibility

Liu

Zheng

Chen

2019

Food Science & Nutrition

View full text Add to dashboard Cite

The effects of washing, soaking, and common domestic cooking methods (normal cooking, high‐pressure cooking, and microwave cooking) on protein content, in vitro protein digestibility, and amino acid composition of japonica and indica rice were investigated. All processes in rice domestic cooking did not affect protein content. However, the gastric and gastrointestinal protein digestibilities decreased significantly after cooking. Protein solubility methods were used to observe the formation of disulfide bonds and hydrophobicity interactions after cooking. Disulfide bonds and hydrophobicity interactions were formed during cooking, and the cooking‐induced disulfide bond cross‐linking decreased the protein digestibility observably. Moreover, the solubility of 13 kDa prolamin subunit sharply decreased after cooking due to intramolecular disulfide bond cross‐linking. Therefore, cooking‐induced formation of intramolecular disulfide linkages might stabilize and strengthen the structure of protein body‐I, which exhibited strong resistance to proteases, particularly pepsin. Cooking had limited effect on amino acids.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of domestic cooking on rice protein digestibility

Liu

Zheng

Chen

2019

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…More details can be found elsewhere . In general cooking denatures the protein in the food which also reacts with sugars (non‐enzymic browning) decreasing the nutritional value of the protein . Proteins may become less digestible (by gut proteases) during processing if a large denatured mass is produced which restricts protease hydrolysis and also if browning (non‐enzymic) occurs, due to the amino acid − sugar reactions.…”

Section: Cooking Induced Modification To Flour Nutritional Propertiesmentioning

confidence: 99%

“…Wu et al have discussed the potential pathology associated with uncooked flour. Clearly unless the microbiological profile of raw flour is made safe, the flour provides a significant health risk.…”

Section: Heat Treatment Of Grains and Flourmentioning

confidence: 99%

See 1 more Smart Citation

Flour − Cooked or uncooked?: A Healthy Food Component

Qi¹,

Al‐Ghazzewi²,

Tester³

2018

Starch Stärke

View full text Add to dashboard Cite

show abstract

“…Due to the wide variety of ingredients and baking procedures, determining principles for gluten substitution using gluten‐free flours alone has proved immensely challenging. This difficulty has led to studying the effects of adding special gluten substitutes such as proteins, enzymes, and hydrocolloids to a gluten‐free flour (Durham, ; Martínez, Marcos, & Gómez, ; Morreale, Garzón, & Rosell, ; Sciarini, Ribotta, León, & Pérez, ; Wu, Taylor, Nebl, Ng, & Bennett, ). One promising approach has been to mimic the gluten network using a combination of zein and starch (Andersson, Öhgren, Johansson, Kniola, & Stading, ; Schober, Bean, Boyle, & Park, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread

Berta

Koelewijn

Öhgren

et al. 2019

Journal of Texture Studies

View full text Add to dashboard Cite

The influence of zein protein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten‐free bread was investigated. The addition of HPMC to starch affected the dough viscoelasticity and it improved the bread volume during baking since it acts as an emulsifier. The addition of zein protein to gluten‐free bread increased the crumb firmness and reduced the crust hardness within the range of concentrations investigated. No zein protein network could be observed in the bread crumb. The zein protein, cold mixed at low concentration, did not enhance the dough elasticity. Due to the lack of a protein network noncovalent interactions may stabilize the bubble structure stabilization within the crumb, rather than covalent links of the protein chain. With an optimized amount of zein protein and HPMC hydrocolloid, the gluten‐free bread showed similar texture and staling behavior to that of model wheat bread. The optimized recipe, compiled into a spreadsheet, is available in the supporting information. The microstructural observations suggest that zein could be replaced with another protein for this recipe resulting in a similar bread texture.

show abstract

Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours

Cited by 55 publications

References 36 publications

Effect of domestic cooking on rice protein digestibility

Effect of domestic cooking on rice protein digestibility

Flour − Cooked or uncooked?: A Healthy Food Component

Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread

Contact Info

Product

Resources

About