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

Simple item page
dc.contributor.authorHoehnel, Andrea
dc.contributor.authorBez, Jürgen
dc.contributor.authorPetersen, Iben L.
dc.contributor.authorAmarowicz, Ryszard
dc.contributor.authorJuśkiewicz, Jerzy
dc.contributor.authorArendt, Elke K.
dc.contributor.authorZannini, Emanuele
dc.contributor.funderHorizon 2020en
dc.date.accessioned2021-01-26T10:36:04Z
dc.date.available2021-01-26T10:36:04Z
dc.date.issued2020-05-17
dc.date.updated2021-01-26T10:18:00Z
dc.description.abstractPlant 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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHoehnel, 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/d0fo00671hen
dc.identifier.doi10.1039/d0fo00671hen
dc.identifier.eissn2042-650X
dc.identifier.endpage4751en
dc.identifier.issn2042-6496
dc.identifier.issued5en
dc.identifier.journaltitleFood and Functionen
dc.identifier.startpage4732en
dc.identifier.urihttps://hdl.handle.net/10468/10960
dc.identifier.volume11en
dc.language.isoenen
dc.publisherRoyal Society of Chemistryen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
dc.rights© 2020, the Authors. Publication rights licensed to the Royal Society of Chemistry. All rights reserved.en
dc.subjectPlant proteinsen
dc.subjectLegume proteinsen
dc.subjectHigh-protein hybrid breaden
dc.subjectHPHBen
dc.titleEnhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributesen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
HPHB_mansucript_AH.pdf
Size:
7.35 MB
Format:
Adobe Portable Document Format
Description:
Accepted Version
Download
Thumbnail Image
Name:
d0fo00671h1.pdf
Size:
774.29 KB
Format:
Adobe Portable Document Format
Description:
Supplementary Information
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles
APC Microbiome Ireland - Journal Articles