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

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dc.contributor.authorPořízka, Jaromírcs
dc.contributor.authorSlavíková, Zuzanacs
dc.contributor.authorBidmonová, Karolínacs
dc.contributor.authorVymětalová, Miroslavacs
dc.contributor.authorDiviš, Pavelcs
dc.coverage.issue13cs
dc.coverage.volume12cs
dc.date.issued2023-06-07cs
dc.description.abstractThis 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.en
dc.formattextcs
dc.format.extent15cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationFoods. 2023, vol. 12, issue 13, 15 p.en
dc.identifier.doi10.3390/foods12132635cs
dc.identifier.issn2304-8158cs
dc.identifier.orcid0000-0002-2742-8053cs
dc.identifier.orcid0000-0003-0889-1453cs
dc.identifier.orcid0000-0001-6809-0506cs
dc.identifier.other184213cs
dc.identifier.researcheridAAA-9218-2019cs
dc.identifier.researcheridA-6972-2016cs
dc.identifier.scopus56337743000cs
dc.identifier.scopus12038939300cs
dc.identifier.urihttp://hdl.handle.net/11012/244970
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofFoodscs
dc.relation.urihttps://www.mdpi.com/2304-8158/12/13/2635cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/2304-8158/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjecthigh protein fooden
dc.subjectpastryen
dc.subjectwheat branen
dc.subjectprotein isolatesen
dc.subjectwhey proteinen
dc.subjectrheologyen
dc.subjectsensory analysisen
dc.titlePhysiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolatesen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-184213en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:38:44en
sync.item.modts2025.01.17 16:50:50en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
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