资源描述：
《quality and nutritional value of wheat bread with a preparation of oat proteins文档》由会员上传分享，免费在线阅读，更多相关内容在工程资料-天天文库。
1、JournalofMicrobiology,BiotechnologyandFoodSciencesPastuszkaetal.2012:1(FebruarySpecialissue)980-987REGULARARTICLEQUALITYANDNUTRITIONALVALUEOFWHEATBREADWITHAPREPARATIONOFOATPROTEINSDorotaPastuszka*,HalinaGambuś,RafałZiobro,BarbaraMickowska,KrzysztofBuksa,RenataSabatAddress:Uni
2、versityofAgricultureinKrakow,FacultyofFoodTechnology,DepartmentofCarbohydrateTechnology,BalickaStreet122,31-149Krakow,Poland*Correspondingauthor:pastuszka@ur.krakow.plABSTRACTTheaimofthisstudywastoinvestigatepossibilitiesandadvisabilityoftheuseofoatsinsolubleproteinpreparatio
3、nfortheproductionofwheatbread,inordertoincreasetheamountofproteinandbiologicalvalueofproteininthiskindofbakery.Researchmaterialconsistedofthepreparationofinsolubleoatsprotein,wheatflourandwheatbreadmadewiththeshareofoatprotein:5%,7.5%and10%,byweightofwheatflour.AOACmethods(20
4、06)wereusedtodetermineprotein,β-D-glucananddietaryfiberinrawmaterialsandfinalproducts.AminoacidcompositionwasmeasuredwiththehelpofaminoacidanalyzerAAA400andusedtocalculatechemicalscore(CS)andtheintegratedindexofessentialaminoacids(EAAI),accordingtoFAO/WHO/UNU,2007.Qualityofbr
5、eadswasevaluatedbytheirvolume,bakingyieldandtotalbakingloss,andorganolepticassessment.BreadcrumbtextureprofilewasanalyzedbytextureanalyzerTA.XTPlus.Keywords:wheatbread,oatprotein,nutritionalvalue,chemicalscoreINTRODUCTIONOatsproteincontainsconsiderablequantitiesofessentialami
6、noacidsincomparisontowheat(Hahnetal.,1990;Buttetal.,2008;Gambuśetal.,2011),soitsuseinthe980
JMBFS/Pastuszkaetal.2012:1(FebruarySpecialissue)980-987productionofwheatbreadshouldresultinimprovingbiologicalvalueofthefinalproduct.ThepreparationofferedbyFUTURUMcompany,accordingtopr
7、oducer'sdeclaration,containsmainlyinsolubleoatsprotein(WO2011/078711A1),andthereforecouldbesignificantlydifferentfromwatersolubleglobulin,whichrepresentsabout80%oftotaloatsprotein(Pedoetal.,1999;SalehifarandShahed,2007).Theapplicationofnutritionalsupplementsintheproductionofw
8、heatbreadisoftenaccompaniedbydecreasingquality,causedbyglutenweakeni
