Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes

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dc.contributor.author Hoehnel, Andrea
dc.contributor.author Bez, Jürgen
dc.contributor.author Petersen, Iben L.
dc.contributor.author Amarowicz, Ryszard
dc.contributor.author Juśkiewicz, Jerzy
dc.contributor.author Arendt, Elke K.
dc.contributor.author Zannini, Emanuele
dc.date.accessioned 2021-01-26T10:36:04Z
dc.date.available 2021-01-26T10:36:04Z
dc.date.issued 2020-05-17
dc.identifier.citation Hoehnel, A., Bez, J., Petersen, I. L., Amarowicz, R., Juśkiewicz, J., Arendt, E. K. and Zannini, E. (2020) 'Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes', Food and Function, 11(5), pp. 4732-4751. doi: 10.1039/d0fo00671h en
dc.identifier.volume 11 en
dc.identifier.issued 5 en
dc.identifier.startpage 4732 en
dc.identifier.endpage 4751 en
dc.identifier.issn 2042-6496
dc.identifier.uri http://hdl.handle.net/10468/10960
dc.identifier.doi 10.1039/d0fo00671h en
dc.description.abstract Plant proteins, and legume proteins in particular, have become the centre of attention moving towards a more sustainable and, therefore, more plant-based human diet. Especially hybrid products, containing wheat and legume proteins, promise a balanced amino acid composition and an upgraded nutritional value of both protein sources. This study investigates a high-protein hybrid bread (HPHB) formulation, where wheat flour was partially replaced by high-protein ingredients from faba bean, carob and gluten. In addition to a detailed characterisation of technological quality and sensory profile, also the formulation's nutritional value was examined in comparison to regular wheat bread. Therefore, macronutrient composition, antioxidant potential, amino acid profile and contents of antinutritional compounds were analysed. Furthermore, protein digestibility was determined in an in vitro model and in vivo. Dough analysis revealed significant differences of the HPHB formulation compared to regular wheat dough. However, results obtained for bread quality characteristics prove HPHB to be equal to regular wheat bread and sensory results and the determined sensory attributes suggest high consumer acceptance. Nutritional analyses of HPHB showed a more favourable macronutrient composition in comparison to regular wheat bread; as well as low contents of antinutritional compounds and high antioxidant potential linked to high levels of phenolics. Also an improved amino acid profile, increased nitrogen utilisation rate (by 69%) and higher protein efficiency ratio were determined, which are associated with enhanced protein quality. This suggests HPHB, and similar formulations of its kind, as a valuable and healthy food choice, which can contribute to adequate protein supply in predominantly plant-based diets. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Royal Society of Chemistry en
dc.rights © 2020, the Authors. Publication rights licensed to the Royal Society of Chemistry. All rights reserved. en
dc.subject Plant proteins en
dc.subject Legume proteins en
dc.subject High-protein hybrid bread en
dc.subject HPHB en
dc.title Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Andrea Hoehnel, Food and Nutritional Sciences, University College Cork, Cork, Ireland. T: +353-21- 490-3000 E: andrea.hoehnel@umail.ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2021-05-17
dc.date.updated 2021-01-26T10:18:00Z
dc.description.version Accepted Version en
dc.internal.rssid 517330203
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food and Function en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress andrea.hoehnel@umail.ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en
dc.identifier.eissn 2042-650X

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