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Kopeć A., Borczak B., Pysz M., Sikora E., Sikora M., Curic D., Novotni D., 2014. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread. Acta Sci.Pol. Technol. Aliment. 13 (1), 43-54

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Issue 13 (1) 2014 pp. 43-54

Aneta Kopeć1, Barbara Borczak1, Mirosław Pysz1, Elżbieta Sikora1, Marek Sikora2, Duska Curic3, Dubravka Novotni3

1Department of Human Nutrition, University of Agriculture in Krakow, Poland
2
Department of Carbohydrate Technology, University of Agriculture in Krakow, Poland
3
Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

Abstract

Background. Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats.
Material and methods. Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected minerals content, amino acid composition were measured. Five week-old Wistar rats (n = 30, male), were randomly divided into fi ve groups and fed with modifi ed AIN-93G diets containing experimental breads. In animal study the nutritional value of breads’ proteins and concentration of selected minerals in serum, liver and femoral bone, were measured.
Results. The body weight gain, biological value (BV) and net protein utilization (NPU) were signifi cantly higher in rats fed with partially baked frozen wholemeal (PBF WM) bread with sourdough and whey proteins. The level of magnesium was signifi cantly lower in serum of animals fed with the diet containing PBF WM bread with sourdough and whey proteins in comparison to rodents fed with conventional WM bread with sourdough. The content of iron was signifi cantly higher in liver of rats fed with PBF WM with sourdough bread in comparison to the groups fed with conventional WM and conventional WM with sourdough breads.
Conclusions. Sourdough addition can be recommended in a production of whole wheat partially baked frozen bread but its use is further more benefi cial if it is fermented with whey proteins.

Keywords: minerals, partially baked frozen, sourdough, whey proteins, wholemeal bread, rats
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http://www.food.actapol.net/issue1/volume/4_1_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.1.4

For citation:

MLA Kopeć, Aneta, et al. "An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread." Acta Sci.Pol. Technol. Aliment. 13.1 (2014): 43-54. http://dx.doi.org/10.17306/J.AFS.2014.1.4
APA Kopeć A., Borczak B., Pysz M., Sikora E., Sikora M., Curic D., Novotni D. (2014). An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread. Acta Sci.Pol. Technol. Aliment. 13 (1), 43-54 http://dx.doi.org/10.17306/J.AFS.2014.1.4
ISO 690 KOPEć, Aneta, et al. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread. Acta Sci.Pol. Technol. Aliment., 2014, 13.1: 43-54. http://dx.doi.org/10.17306/J.AFS.2014.1.4