Protein profile and sensorial properties of rye breads View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2009-10

AUTHORS

Anna Horszwald, Agnieszka Troszyńska, Maria Dolores del Castillo, Henryk Zieliński

ABSTRACT

The protein profile of four types of traditional rye breads formed on rye flours with the extraction rate of 100, 95, 85 and 70% and baked at 260 °C for 40 min was investigated as a nutritional quality indicator. A fractionation process was applied to discriminate high-molecular- (HMW >3 kDa) and low-molecular weight compounds (LMW <3 kDa) present in extracts of rye bread and its crumb and crust. The content of soluble proteins, available lysine, carbohydrates and total phenolic compounds was analysed before and after ultrafiltration in both retentates (HMW >3 kDa) and filtrates (LMW <3 kDa). The dependence between sensory quality of rye breads and composition on soluble proteins, available lysine, carbohydrates and total phenolic compounds was provided. Baking caused a decrease in rye bread protein content. The content of available lysine was the lowest in crusts and it was dependent on the rye flour extraction rate taken for rye bread making. The SDS-PAGE analysis showed that the primary structure of the rye bread proteins was modified in the highest extent in the crust’s bread of all types. The analyses of both retentates and filtrates after ultrafiltration demonstrated that the most of carbohydrates and phenolic compounds were incorporated into the HMW fraction suggesting their conjugation with proteins due to the Maillard reaction. Compounds able to react with Folin Ciocalteu reagent were also detected in filtrates of crust’s extracts (MW ≤3 kDa) from all breads indicating their distribution between LMW and HMW fractions. About 22.5, 27, 11.2 and 46.8% of the phenol compounds forming crusts of breads based on the flours with extraction rates of 100, 95, 85 and 70% were recovered in the corresponding LMW fractions.The sensory analysis of the four types of rye breads indicated for a high correlation between overall quality of breads and their content of carbohydrates. The highest correlation was noted for a rye bread formed on flour with extraction rate of 95%. This finding suggested that the content of carbohydrates as a substrate for Maillard reaction has had an influence on palatability by consumers of rye bread formed on flour with the extraction rate of 95% which had also the highest overall quality. More... »

PAGES

875-886

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-009-1129-6

DOI

http://dx.doi.org/10.1007/s00217-009-1129-6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1053557687


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