Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

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dc.contributor.authorHoehnel, Andrea
dc.contributor.authorAxel, Claudia
dc.contributor.authorBez, Jrgen
dc.contributor.authorArendt, Elke K.
dc.contributor.authorZannini, Emanuele
dc.contributor.funderHorizon 2020en
dc.date.accessioned2019-08-16T10:50:01Z
dc.date.available2019-08-16T10:50:01Z
dc.date.issued2019-08-01
dc.date.updated2019-08-16T10:37:41Z
dc.description.abstractThe orientation of consumers and industry towards plant-based foods on one hand and high-protein products on the other is persistently increasing. Bread, as a staple food, is a promising matrix for the incorporation of plant-based high-protein ingredients to combine both trends. This study aims to provide a better understanding of techno-functional changes and impacts of plant-proteins during bread production, which could advance the development of high-quality products with high levels of plant-protein. A selection of high-protein ingredients from wheat, maize, potato, carob, pea, lupin and faba bean were subjected to compositional analysis and applied in wheat bread formulations, replacing 15% of wheat flour. Their impact on dough properties (gluten-aggregation, pasting behaviour, rheology) as well as bread quality (volume, crumb structure, crumb hardness) was analysed. The high-protein ingredients were found to affect gluten-aggregation, pasting and bread characteristics. Results indicated a weakened gluten-network in doughs containing potato and pea protein. Also pasting behaviour was mostly affected by the potato protein suggesting a heat induced improvement of its baking performance. Good bread quality, represented by high specific volumes and low crumb hardness, was observed for gluten, zein and carob. Breads with pea, lupin and faba bean showed only slightly inferior quality characteristics.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid102816en
dc.identifier.citationHoehnel, A., Axel, C., Bez, J., Arendt, E. K. and Zannini, E. (2019) 'Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread', Journal of Cereal Science, 89, pp. 102816 (8 pp). doi: 10.1016/j.jcs.2019.102816en
dc.identifier.doi10.1016/j.jcs.2019.102816en
dc.identifier.endpage8
dc.identifier.issn0733-5210
dc.identifier.journaltitleJournal of Cereal Scienceen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/8345
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0733521019301377
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 licence.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectWheat breaden
dc.subjectPlant-proteinen
dc.subjectLegumesen
dc.subjectCaroben
dc.subjectLupinen
dc.subjectFaba beanen
dc.subjectPotatoen
dc.subjectGlutoPeaken
dc.titleComparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein breaden
dc.typeArticle (peer-reviewed)en
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