Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology

Aneta Kopeć , Mirosław Pysz , Barbara Borczak , Elżbieta Sikora , Cristina Molina Rosell , C. Collar , Marek Sikora

Abstract

The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially baked frozen (PBF) technology, on biological value of proteins, lipid profile, and some minerals content in selected tissues of rats. In all breads, the limited amino acid was lysine. Proteins of PBF conventional and PBF breads with an addition of dietary fiber (PBF DF breads) had significantly higher Chemical score and Essential amino acid index in comparison to proteins of Direct bread (P < 0.05). Protein digestibility corrected amino acids score was significantly lower in Direct DF and PBF improved breads (P < 0.05). Addition of fiber to Direct and PBF bread decreased significantly total digestibility of protein compared to all groups (P < 0.05). Concentration of calcium was significantly lower in liver of rats fed with Direct sourdough and PBF improved breads in comparison to rodents fed with Direct bread. The concentration of iron was significantly higher in liver of animals fed with Direct bread. The highest level of calcium in femoral bones of rats was shown in groups fed with PBF conventional bread. The lowest level of iron was measured in femoral bone of rats fed with PBF sourdough bread in comparison to the rest of the experimental groups.
Author Aneta Kopeć (FoFT / DoHN)
Aneta Kopeć,,
- Department of Human Nutrition
, Mirosław Pysz (FoFT / DoHN)
Mirosław Pysz,,
- Department of Human Nutrition
, Barbara Borczak (FoFT / DoHN)
Barbara Borczak,,
- Department of Human Nutrition
, Elżbieta Sikora (FoFT / DoHN)
Elżbieta Sikora,,
- Department of Human Nutrition
, Cristina Molina Rosell
Cristina Molina Rosell,,
-
, C. Collar
C. Collar,,
-
, Marek Sikora (FoFT / DoToC)
Marek Sikora,,
- Department of Technology of Carbohydrates
Journal seriesJournal of Cereal Science, ISSN 0733-5210, (A 35 pkt)
Issue year2011
Vol54
No3
Pages499-505
Publication size in sheets0.5
Keywords in EnglishBread; Sourdough; Dietary fiber; Minerals
DOIDOI:10.1016/j.jcs.2011.07.008
URL http://www.sciencedirect.com/science/article/pii/S0733521011001640?np=y
Internal identifierWTŻ/2011/1
Languageen angielski
Score (nominal)40
Publication indicators WoS Citations = 14
Citation count*11 (2016-08-23)
Additional fields
FinansowanieThis study has been carried out with financial support from the Commission of the European Communities, FP6, Thematic Area “Food quality and safety FOOD 2006 – 36302 – EU-FRESH BAKE”. It does not necessarily reflect its views and in no way anticipates the Commission’s future policy in this area. This study was supported also by the Polish Ministry of Science and Higher Education, grant 162/6 PR EU/2007/7.
Udział procentowyM. Sikora: 10%
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