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Artículo

Impact of whey protein addition on wheat bread fermented with a spontaneous sourdough

Ferreyra, Laura Soledad; Verdini, Roxana AndreaIcon ; Soazo, Marina del ValleIcon ; Piccirilli, Gisela NoemiIcon
Fecha de publicación: 09/2021
Editorial: Wiley Blackwell Publishing, Inc
Revista: International Journal of Food Science and Technology
ISSN: 0950-5423
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
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Resumen

Wheat bread is consumed in large quantities throughout the world. However, it contains an inadequate amount of proteins. This fact can be improved by adding whey protein concentrate (WPC). Sourdough (S) fermentation generally improves some characteristics and the digestibility of bread. The aim of this paper was to determinate the physicochemical properties and in vitro protein digestibility of bread with 20% of WPC leavened with spontaneous S (WPC 20-S). To complete the experimental design, bread with S without WPC (WPC 0-S) and bread with yeast (Y) without and with WPC 20% (WPC 0-Y and WPC 20-Y, respectively) were produced. WPC 20-S bread had higher pH, lower moisture and higher hardness and chewiness, compared with WPC 0-S. Interestingly, WPC had a negative effect only on the specific volume of bread fermented with Y but not when S was used. For all formulations, WPC improved the protein content and in vitro protein digestibility.
Palabras clave: NUTRITIONAL , PHYSICOCHEMICAL , PROTEIN FORTIFICATION , SOURDOUGH BREAD
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/183577
URL: https://onlinelibrary.wiley.com/doi/10.1111/ijfs.15052
DOI: http://dx.doi.org/10.1111/ijfs.15052
Colecciones
Articulos(CEFOBI)
Articulos de CENTRO DE EST.FOTOSINTETICOS Y BIOQUIMICOS (I)
Citación
Ferreyra, Laura Soledad; Verdini, Roxana Andrea; Soazo, Marina del Valle; Piccirilli, Gisela Noemi; Impact of whey protein addition on wheat bread fermented with a spontaneous sourdough; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 56; 9; 9-2021; 4738-4745
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