![]() ![]() Also, the following high-protein ingredient was used: pea protein powder (Bio Planet, Poland) with protein contents of 78%. Dried yeast (Saf Instant, France), and Himalayan salt (Intenson, Poland) were also added. All raw materials were purchased from a health food store. In the present study, the following raw materials were used to make the control dough: buckwheat flour (Helcom, Poland), flaxseed flour (Bio Planet, Poland), psyllium husk (Dimica, Slovakia), potato fiber (Spiegel Hauer, Germany), guar gum (NatVita, Poland). Besides, the amino acid composition, and fatty acid content in an optimized bread were measured. The aim of the study was therefore to determine the effect of varying protein contents after pea powder addition on the pasting behavior, and properties of a low-carbohydrate bread. There are no clear reports where gluten-free bread with reduced carbohydrates, and increased protein content was studied. ![]() In other studies, chickpea protein together with tiger nut flours was proposed as alternatives to emulsifier, and shortening in gluten-free bread 14.Īs mentioned above, there have been only a few attempts to create low carbohydrate bread, and they were mainly based on wheat flour. According to these authors, chickpea bread had the best physico-chemical characteristics, and therefore could be a good alternative to soy proteins. Some authors studied the possibilities of substituting gluten-free bread with chickpea flour, pea isolate, carob germ flour, or soy flour 13. Most gluten-free raw materials are characterized by a low protein content, which affects the nutritional value of bread. Therefore, scientists are looking for alternative cereals 12. A low carbohydrate bread formula was also prepared using hard red spring wheat flour, soy protein, and vital gluten 11.Īn increasing part of the human population is intolerant to gluten, including the storage proteins found in wheat, rye, and barley. 8 and another study at producing white wheat bread with increased protein, fiber, resistant starch, and decreased carbohydrate contents by partially substituting wheat flour with soy protein isolate, oat bran, and chickpea flour 6. In addition to those mentioned lupin flour was incorporated into wheat-based bread by Villarino et al. These authors obtained an improvement in the quality of the bread protein through faba bean sourdough addition. 10 studied the effects of the substitution of wheat flour with faba bean flour (30%) on the properties of obtained bread. Also, these flours are characterized by a high content of lysine, and also improve the balance of essential amino acids in baked products 9. Such flours are often characterized by a high content of protein, fat, vitamins, fiber, and usually lower content of carbohydrates than wheat flour 7, 8. Low-carbohydrate bread can be proposed for people suffering from diabetes.Ĭoncerning high protein bread, wheat bread was mainly enriched with high-protein flour from legumes. Although gluten-free bread recipes have been improved increasingly 4, 5, only a little research has been done on high-protein or even less on low-carbohydrate bread 6. ![]() ![]() Recently, consumers are looking for functional breads 3, among them gluten-free, high-protein, or low-carbohydrate bread. These products provide energy, protein, and minerals 1, 2. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.īread and flour-based foods are an important part of the diet of most people around the world. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The lowest value of chemical score was observed for leucine. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 ☌, respectively. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. ![]()
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