Detail publikace

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

POŘÍZKA, J. SLAVÍKOVÁ, Z. BIDMONOVÁ, K. VYMĚTALOVÁ, M. DIVIŠ, P.

Originální název

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

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

high protein food; pastry; wheat bran; protein isolates; whey protein; rheology; sensory analysis

Autoři

POŘÍZKA, J.; SLAVÍKOVÁ, Z.; BIDMONOVÁ, K.; VYMĚTALOVÁ, M.; DIVIŠ, P.

Vydáno

7. 6. 2023

Nakladatel

MDPI

Místo

BASEL

ISSN

2304-8158

Periodikum

Foods

Ročník

12

Číslo

13

Stát

Švýcarská konfederace

Strany počet

15

URL

https://www.mdpi.com/2304-8158/12/13/2635

Plný text v Digitální knihovně

http://hdl.handle.net/11012/244970

BibTex

@article{BUT184213,
  author="Jaromír {Pořízka} and Zuzana {Slavíková} and Karolína {Bidmonová} and Miroslava {Vymětalová} and Pavel {Diviš}",
  title="Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates",
  journal="Foods",
  year="2023",
  volume="12",
  number="13",
  pages="15",
  doi="10.3390/foods12132635",
  issn="2304-8158",
  url="https://www.mdpi.com/2304-8158/12/13/2635"
}