Nutritional Effects of Added Fish Proteins in Wheat Flour Bread

Cercel, Floricel; Burluc, R. M.; Alexe, Petru

doi:10.1016/j.aaspro.2016.09.060

Cited by 7 publications

(11 citation statements)

References 2 publications

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“…They observed a decrease in SV values when minced was used at 50% level, leading to low values of SV (2.29 mL/g). Cercel et al (2016) also reported that wheat bread with fish protein concentrated induced a decrease in SV compared to control bread. reported that bread with low specific volume showed a disagreeable appearance to the consumer.…”

Section: Specific Volumementioning

confidence: 98%

“…It is a problem in developing countries where the population increased is not accompanied by the supply of high quality protein (Moscatto et al, 2004). The health of several people could be enhanced by increasing protein nutritional value of wheat flour bread (Cercel et al, 2016). This fact occurs because, according to some authors (Gómez et al, 2008;Turfani et al, 2017), wheat bread is a popular food worldwide.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies about the influence of the addition of protein from different sources on wheat bread physicalchemical, technological and functional properties have been reported in the last years (Cercel et al, 2016;Swieca et al, 2017;Coda et al, 2017;Turfani et al, 2017). The characteristics of wheat bread as physical attributes of texture, color and specific volume (SV) are among the most important characteristics taken into account by consumers.…”

Section: Introductionmentioning

confidence: 99%

“…However, the wheat flour bread contains low levels of essential amino acids such as lysine and threonine (Cercel et al, 2016;Pallarés et al, 2007;Turfani et al, 2017). In several countries, due to the significant role of a diet based on wheat bread, it has become a habit to enrich flour with nutrients that are limited or absent in this flour, according to the law of each country (Centenaro et al, 2007;Keiko et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…This fact occurs because, according to some authors (Gómez et al, 2008;Turfani et al, 2017), wheat bread is a popular food worldwide. It is a source of calories and of complex carbohydrates (Cercel et al, 2016;Turfani et al, 2017). An alternative of wheat bread protein enrichment is the incorporation of vegetable or animal protein from different sources as lentil, carob, faba bean sourdough, fish (Cercel et al, 2016;Coda et al, 2017;Turfani et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)

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Rocha²,

Salas-Mellado³

2018

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The aim of this work was to improve the protein content of the wheat bread and to study the technological properties, incorporating Cobia (Rachycentron canadum) minced proteins (CMP). The influence of CMP on the characteristics of wheat bread, such as texture, color, specific volume (SV), protein and lipids content were evaluated. Wheat flour was replaced by CMP at different levels of substitution, and hydrogenated vegetable fat was added in different levels according to 2 2 central composite rotational design (CCRD) as shown: CMP: from 2.00 to 12.00%; hydrogenated vegetable fat: from 0.00 to 3.00%. As control was elaborated wheat bread without the addition of CMP. Analysis of the breadcrumb color with the addition of CMP at 3.50% and vegetable fat up to 1.50% showed the highest lightness. The highest SV values were obtained with an amount of 0.44% of vegetable fat in the formulation. However, the increase in the addition of CMP resulted in a reduction of SV. The addition of CMP and vegetable fat results in an antagonistic effect on breadcrumb firmness; the higher the vegetable fat and the lower the CMP contents resulted in higher softness. The CMP incorporation in bread caused a protein increase in the range of 40 to 70% compared to wheat bread without CMP.

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Section: Specific Volumementioning

confidence: 98%