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Pregled bibliografske jedinice broj: 688967

AN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD


Kopeć, Aneta; Borczak, Barbara; Pysz, Mirosław; Sikora, Elżbieta; Sikora, Marek; Ćurić, Duška; Novotni, Dubravka
AN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD // ACTA Scientiarum Polonorum Technologia Alimentaria, 13 (2014), 1; 43-54 (međunarodna recenzija, članak, znanstveni)


Naslov
AN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD

Autori
Kopeć, Aneta ; Borczak, Barbara ; Pysz, Mirosław ; Sikora, Elżbieta ; Sikora, Marek ; Ćurić, Duška ; Novotni, Dubravka

Izvornik
ACTA Scientiarum Polonorum Technologia Alimentaria (1644-0730) 13 (2014), 1; 43-54

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Minerals; partially baked frozen; sourdough; whey proteins; wholemeal bread

Sažetak
Background. Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. Material and methods. Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected minerals content, amino acid composition were measured. Five week-old Wistar rats (n = 30, male), were randomly divided into five groups and fed with modified AIN-93G diets containing experimental breads. In animal study the nutritional value of breads’ proteins and concentration of selected minerals in serum, liver and femoral bone, were measured. Results. The body weight gain, biological value (BV) and net protein utilization (NPU) were significantly higher in rats fed with partially baked frozen wholemeal (PBF WM) bread with sourdough and whey proteins. The level of magnesium was significantly lower in serum of animals fed with the diet containing PBF WM bread with sourdough and whey proteins in comparison to rodents fed with conventional WM bread with sourdough. The content of iron was signifi cantly higher in liver of rats fed with PBF WM with sourdough bread in comparison to the groups fed with conventional WM and conventional WM with sourdough breads. Conclusions. Sourdough addition can be recommended in a production of whole wheat partially baked frozen bread but its use is further more beneficial if it is fermented with whey proteins.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Emerging Sources Citation Index (ESCI)
  • Scopus
  • MEDLINE


Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts