Improvement of the protein quality of wheat bread through faba bean sourdough addition

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http://hdl.handle.net/10138/310731

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Coda , R , Varis , J , Verni , M , Rizzello , C G & Katina , K 2017 , ' Improvement of the protein quality of wheat bread through faba bean sourdough addition ' , LWT-Food Science and Technology , vol. 82 , pp. 296-302 . https://doi.org/10.1016/j.lwt.2017.04.062

Title: Improvement of the protein quality of wheat bread through faba bean sourdough addition
Author: Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2017-09-01
Language: eng
Number of pages: 7
Belongs to series: LWT-Food Science and Technology
ISSN: 0023-6438
URI: http://hdl.handle.net/10138/310731
Abstract: The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough on the properties of composite bread were investigated. Bread was prepared by replacing wheat flour with 30% of faba bean flour, native or after sourdough fermentation. The addition of faba bean flour influenced the structure of the breads, causing a slight decrease of volume and higher hardness compared to wheat bread. However, when fermented faba bean flour was added, the crumb porosity of the bread was not affected. The addition of 30% of faba bean flour increased wheat bread protein content from 11.6 up to 16.5% of dry matter. The addition of native faba bean flour did not affect the in vitro protein digestibility, resulting similar to wheat bread (64%). On the contrary, faba bean sourdough bread showed higher protein digestibility (73%). Generally, the addition of native faba bean flour caused an improvement of the nutritional indexes of the composite bread, further enhanced when fermentation was carried out. The free amino acid profile, protein chemical score, and biological value index were the highest in faba bean sourdough bread. In addition, the predicted glycemic index was the lowest in faba bean sourdough bread. (C) 2017 Elsevier Ltd. All rights reserved.
Subject: Faba bean
Sourdough
Wheat bread
AMINOBUTYRIC-ACID GABA
SENSORY CHARACTERISTICS
NUTRITIONAL PROPERTIES
BAKING PROPERTIES
FLOUR ADDITION
WHITE BREAD
FERMENTATION
CHICKPEA
PASTA
MANUFACTURE
lactic acid bacteria
fermentation
protein
416 Food Science
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