scholarly journals Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 933 ◽  
Author(s):  
Purificación García-Segovia ◽  
Marta Igual ◽  
Javier Martínez-Monzó
Keyword(s):  
Word Association ◽  
Wheat Bread ◽  
Pea Protein ◽  
Protein Sources ◽  
Flour Colour ◽  
Emotional Dimension ◽  
Bread Crust ◽  
Increasing Demand ◽  
Protein Incorporation ◽  
Dough Extensibility

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

scholarly journals Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

Agronomy ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 137
Author(s):  
Ionica Coţovanu ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Molecular Conformation ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Bread Crust ◽  
Dough Extensibility ◽  
Addition Level ◽  
Baking Performance

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and gumminess rose proportionally with the addition level. Bread volume decreased when BF increased, and medium PS had a good influence on this parameter. Bread porosity and elasticity presented higher values than for the control bread, but these decreased when the BF amount increased. Flour and bread crust and crumb color parameters were also influenced by different fractions of BF addition.

scholarly journals Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 731
Author(s):  
Xikun Lu ◽  
Margaret A. Brennan ◽  
Wenqiang Guan ◽  
Jie Zhang ◽  
Li Yuan ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Control Sample ◽  
Area Under The Curve ◽  
In Vitro Digestion ◽  
Wheat Bread ◽  
Glycaemic Response ◽  
Phenolic Contents ◽  
Bread Crust ◽  
Auc Value

Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder contents. Mushroom inclusion reduced the rate of reducing sugar released over 120 min in an in vitro digestion compared to the control sample, implying a lower area under the curve (AUC) value with the inclusion of mushroom powder and a potentially lower predicted glycaemic response of the bread. Mushroom powder incorporation also enhanced the DPPH radical scavenging assay and oxygen radical absorbance capacity (ORAC) compared to control bread. The action of the addition of different mushroom powders on the bread crust and crumb microstructure properties was also studied. Mushroom powder altered the internal microstructure of the bread crust and crumb by affecting the interactions between starch and the other components of the bread. Overall, this shows that mushroom powder could be added to bread to deliver health benefits to consumers.

scholarly journals Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2150
Author(s):  
Ionica Coţovanu ◽  
Mădălina Ungureanu-Iuga ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Wheat Bread ◽  
Chemical Components ◽  
Molecular Conformations ◽  
Composite Flours ◽  
Hardness Increase ◽  
Bread Crust ◽  
Bread Production ◽  
Dough Rheological Properties ◽  
Addition Level

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.

Ileal digestibility of amino acids of pea protein concentrate and soya protein sources in broiler chicks

2009 ◽  
Vol 121 (1) ◽  
pp. 21-27 ◽  
Author(s):  
D.G. Valencia ◽  
M.P. Serrano ◽  
E. Jiménez-Moreno ◽  
R. Lázaro ◽  
G.G. Mateos
Keyword(s):  
Amino Acids ◽  
Soya Protein ◽  
Broiler Chicks ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Ileal Digestibility ◽  
Protein Sources

Insect protein in animal nutrition

2019 ◽  
Vol 59 (11) ◽  
pp. 2029 ◽  
Author(s):  
J. de Souza-Vilela ◽  
N. R. Andrew ◽  
I. Ruhnke
Keyword(s):  
Animal Feed ◽  
Environmental Benefits ◽  
Poultry Feed ◽  
Animal Nutrition ◽  
Protein Sources ◽  
Alternative Protein ◽  
Research Findings ◽  
Black Soldier Fly Larvae ◽  
Increasing Demand

Global meat consumption per capita is expected to increase ~40% from 2019 to 2050. Over 30% of the total cropland worldwide is currently being used to produce either livestock and poultry feed or silage to meet the demand. One solution to reduce cropland use for animal feed is to increase the production of alternative protein sources. The primary protein sources for animal nutrition, including soybeans, peas and fish meal, are of increasing demand and are subsequently becoming more expensive, making their long-term use unsustainable. Insects such as the black soldier fly larvae (Hermetia illucens), crickets (Gryllus testaceus Walker) or mealworms (Tenebrio molitor) offer a viable addition to the feed sources and can provide valuable, high-quality energy, protein and fat to an animal’s diet. Here, we review the environmental benefits of insect feedstuff, current research findings related to the use of insects for animal nutrition, and outline additional products that can generate benefits to insect producers.

Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins

2021 ◽  
Author(s):  
Monika Gibis ◽  
Linda Trabold ◽  
Sandra Ebert ◽  
Kurt Herrmann ◽  
Nino Terjung ◽  
...  
Keyword(s):  
Plant Proteins ◽  
Protein Sources ◽  
Meat Proteins ◽  
Increasing Demand

The exchange of animal based for plant based proteins is getting more and more popular due to an increasing demand for alternative and more sustainable protein sources. In this study,...

Sign in / Sign up

Export Citation Format

Share Document