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Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties.
Food Chem. 2021 Jan 01; 334:127497.FC

Abstract

Plant industrial by-products have generally low value but can be a good source of nutritional compounds. Wheat bran is the main by-product of wheat milling and contains >15% high-quality proteins. Extraction of wheat bran proteins (WBPC) and inclusion in spaghetti and bread formulations was studied to determine if the nutritional properties of these foods could be enhanced without deleterious effects on quality. Semolina was substituted with WBPC at 0, 1, 5, 10 and 20% (w/w) and made into spaghetti and a commercial bread flour was substituted with WBPC at 0, 1, 5 and 10% w/w and made into bread. Both spaghetti protein content (12.3 to 23.4%) and total essential amino acids (3.76 to 7.59%) increased with added WBPC. Overall spaghetti quality was acceptable up to 10%WBPC and superior to wholemeal, especially in appearance. However, the bread formulation used was very sensitive to WBPC especially above 1% addition.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Alzuwaid NT
School of Science and Technology, University of New England, Armidale, NSW 2351, Australia; NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia; University of Dhi-Qar, Nasiriyah, Iraq.
Pleming D
NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga Wagga, NSW 2650, Australia.
Fellows CM
School of Science and Technology, University of New England, Armidale, NSW 2351, Australia.
Sissons M
NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia. Electronic address: mike.sissons@dpi.nsw.gov.au.

MeSH

Amino AcidsBreadCookingFlourNutritive ValuePlant ProteinsTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32712486

Citation

Alzuwaid, Nabeel T., et al. "Fortification of Durum Wheat Spaghetti and Common Wheat Bread With Wheat Bran Protein Concentrate-impacts On Nutrition and Technological Properties." Food Chemistry, vol. 334, 2021, p. 127497.
Alzuwaid NT, Pleming D, Fellows CM, et al. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties. Food Chem. 2021;334:127497.
Alzuwaid, N. T., Pleming, D., Fellows, C. M., & Sissons, M. (2021). Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties. Food Chemistry, 334, 127497. https://doi.org/10.1016/j.foodchem.2020.127497
Alzuwaid NT, et al. Fortification of Durum Wheat Spaghetti and Common Wheat Bread With Wheat Bran Protein Concentrate-impacts On Nutrition and Technological Properties. Food Chem. 2021 Jan 1;334:127497. PubMed PMID: 32712486.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties. AU - Alzuwaid,Nabeel T, AU - Pleming,Denise, AU - Fellows,Christopher M, AU - Sissons,Mike, Y1 - 2020/07/19/ PY - 2020/01/20/received PY - 2020/06/29/revised PY - 2020/07/03/accepted PY - 2020/7/28/pubmed PY - 2020/11/11/medline PY - 2020/7/27/entrez KW - Amino acids KW - Bran KW - Bread KW - Cooking quality KW - Durum wheat KW - Microstructure KW - Pasta KW - Protein concentrate SP - 127497 EP - 127497 JF - Food chemistry JO - Food Chem VL - 334 N2 - Plant industrial by-products have generally low value but can be a good source of nutritional compounds. Wheat bran is the main by-product of wheat milling and contains >15% high-quality proteins. Extraction of wheat bran proteins (WBPC) and inclusion in spaghetti and bread formulations was studied to determine if the nutritional properties of these foods could be enhanced without deleterious effects on quality. Semolina was substituted with WBPC at 0, 1, 5, 10 and 20% (w/w) and made into spaghetti and a commercial bread flour was substituted with WBPC at 0, 1, 5 and 10% w/w and made into bread. Both spaghetti protein content (12.3 to 23.4%) and total essential amino acids (3.76 to 7.59%) increased with added WBPC. Overall spaghetti quality was acceptable up to 10%WBPC and superior to wholemeal, especially in appearance. However, the bread formulation used was very sensitive to WBPC especially above 1% addition. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32712486/Fortification_of_durum_wheat_spaghetti_and_common_wheat_bread_with_wheat_bran_protein_concentrate_impacts_on_nutrition_and_technological_properties_ DB - PRIME DP - Unbound Medicine ER -