Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate

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• 作者：Ciar谩n Fitzgerald ; Eimear Gallagher ; Linda Doran ; Mark Auty ; Jos茅 Prieto ; Maria Hayes
• 关键词：Functional foods ; Bread ; Macroalgae ; Palmaria palmata ; Renin inhibition
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：May, 2014
• 年：2014
• 卷：56
• 期：2
• 页码：398-405
• 全文大小：1878 K

文摘

This study examined the textural and sensory effects of bread formulated using a Palmaria palmata protein hydrolysate with in聽vitro renin inhibitory properties. Four formulations were examined; a wheat flour control bread, a control bread containing 4% P.聽palmata protein hydrolysate, a buckwheat bread consisting of a blend of 70% wheat: 30% buckwheat, and a fourth formulation of the buckwheat bread containing 4% P.聽palmata hydrolysate. The volume, colour, texture profile, moisture, crumb structure, sensory attributes and renin inhibitory activity of all four baked breads are presented. Bright field light microscopy and confocal scanning laser microscopy images using a new triple labelling protocol were also obtained to visualise the main ingredients of the breads. It was observed that the addition of 4% P.聽palmata protein hydrolysate to the wheat bread control did not affect the texture or sensory properties of the bread to a large degree. Furthermore, when compared to the control, the bread containing the hydrolysate retained renin inhibitory bioactivity after the baking process. This study highlights that baked products may be a suitable delivery vehicle for bioactive compounds. The study demonstrates that the health value of bread was increased through the addition of a seaweed protein hydrolysate.