title: An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.
abstract: BACKGROUND
  Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats.
  
  
  METHODS
  Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected minerals content, amino acid composition were measured. Five week-old Wistar rats (n = 30, male), were randomly divided into fi ve groups and fed with modified AIN-93G diets containing experimental breads. In animal study the nutritional value of breads' proteins and concentration of selected minerals in serum, liver and femoral bone, were measured.
  
  
  RESULTS
  The body weight gain, biological value (BV) and net protein utilization (NPU) were significantly higher in rats fed with partially baked frozen wholemeal (PBF WM) bread with sourdough and whey proteins. The level of magnesium was significantly lower in serum of animals fed with the diet containing PBF WM bread with sourdough and whey proteins in comparison to rodents fed with conventional WM bread with sourdough. The content of iron was significantly higher in liver of rats fed with PBF WM with sourdough bread in comparison to the groups fed with conventional WM and conventional WM with sourdough breads.
  
  
  CONCLUSIONS
  Sourdough addition can be recommended in a production of whole wheat partially baked frozen bread but its use is further more beneficial if it is fermented with whey proteins.
authors.affiliation: Department of Human Nutrition, University of Agriculture in Krakow, Poland.
authors.forename: Aneta
authors.initials: A
authors.lastname: Kopeć
authors.affiliation: Department of Human Nutrition, University of Agriculture in Krakow, Poland.
authors.forename: Barbara
authors.initials: B
authors.lastname: Borczak
authors.affiliation: Department of Human Nutrition, University of Agriculture in Krakow, Poland.
authors.forename: Mirosław
authors.initials: M
authors.lastname: Pysz
authors.affiliation: Department of Human Nutrition, University of Agriculture in Krakow, Poland.
authors.forename: Elżbieta
authors.initials: E
authors.lastname: Sikora
authors.affiliation: Department of Carbohydrate Technology, University of Agriculture in Krakow, Poland.
authors.forename: Marek
authors.initials: M
authors.lastname: Sikora
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia.
authors.forename: Duska
authors.initials: D
authors.lastname: Curic
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia.
authors.forename: Dubravka
authors.initials: D
authors.lastname: Novotni
mesh_terms: D000818:Animals; D001682:Biological Availability; D001939:Bread / Q000032:analysis*; D002136:Calcium, Dietary / Q000008:administration & dosage / Q000493:pharmacokinetics; D004032:Diet; D004044:Dietary Proteins / Q000008:administration & dosage / Q000493:pharmacokinetics; D005285:Fermentation; D005433:Flour / Q000032:analysis; D005511:Food Handling; D063427:Food Quality; D005527:Food, Fortified / Q000032:analysis*; D019266:Iron, Dietary / Q000008:administration & dosage / Q000493:pharmacokinetics; D008274:Magnesium / Q000008:administration & dosage / Q000493:pharmacokinetics; D008297:Male; D008894:Milk Proteins / Q000032:analysis*; D016226:Phosphorus, Dietary / Q000008:administration & dosage / Q000493:pharmacokinetics; D051381:Rats; D017208:Rats, Wistar; D014908:Triticum / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D002136:Calcium, Dietary; D004044:Dietary Proteins; D019266:Iron, Dietary; D008894:Milk Proteins; D016226:Phosphorus, Dietary; D000067816:Whey Proteins; D008274:Magnesium