Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F23%3APU148680" target="_blank" >RIV/00216305:26310/23:PU148680 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/13/2635" target="_blank" >https://www.mdpi.com/2304-8158/12/13/2635</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12132635" target="_blank" >10.3390/foods12132635</a>

Result language

angličtina

Original language name

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

Original language description

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough's mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10400 - Chemical sciences

Project

<a href="/en/project/FW02020135" target="_blank" >FW02020135: Verification of biorefinery concept for utilization of bran</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

12

Issue of the periodical within the volume

13

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

„“-„“

UT code for WoS article

001028100700001

EID of the result in the Scopus database

2-s2.0-85164728758