Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours

Food Chemistry
Tong WuLouise E Bennett

Abstract

Breads prepared from cereal grains are a dietary staple, providing a significant proportion of daily energy, but not necessarily of dietary protein. However, good digestibility of proteins in bread is important to avoid potential immunogenic effects of undigested peptides, including for those gluten-intolerant. Four gluten-containing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardized for protein. In vitro gastro-intestinal digestion of pre-mixes, doughs and breads baked for 20 and 35min was conducted followed by correlation analysis between fitted parameters of digestion profiles, chemical composition (protein, non-fibre carbohydrates, fibre, ash and total polyphenolics) and amino acid profiles. The results indicated that digestibility generally increased during proofing and decreased during baking. Relatively higher protein digestibility was correlated with ratio of non-fibre carbohydrate to protein and lower digestibility with increasing contents of fibre and total polyphenolics in pre-mixes.

Citations

May 12, 2019·Journal of the Science of Food and Agriculture·Pankaj MaharjanJoe F Panozzo
May 2, 2020·Microorganisms·Bogdan Păcularu-BuradaGabriela-Elena Bahrim
Jun 12, 2019·Foods·Iris Joye
Mar 9, 2019·Food Science & Nutrition·Kunlun LiuFusheng Chen
Apr 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jian JinLuqi Huang
Nov 8, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jian JinYuhui Qin
Jan 22, 2021·Journal of the Science of Food and Agriculture·Fengyun Ma, Byung-Kee Baik
Jun 11, 2020·Food Research International·Yohan ReynaudDidier Dupont
Mar 3, 2021·Food Research International·Olivia OgilvieLaura Domigan
May 25, 2021·Journal of Food Science·Catherin Herrera A, Elvira Gonzalez de Mejia
Apr 27, 2019·Journal of Agricultural and Food Chemistry·Wenjun WenJunping Wang
Nov 7, 2021·Nutrition Reviews·Kaisa S PoutanenRikard Landberg

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