Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content; however, it decreased their digestibility. Some qualitative and quantitative changes in the electrophoretic pattern of proteins were also observed; especially, in the bands corresponding with 27kDa and 15-17kDa proteins. These results were also confirmed by SE-HPLC technique, where a significant increase in the content of proteins and peptides (molecular masses <20kDa) was determined for breads with 20% of SF. Bread enriched with sprouted wheat flour had more resistant starch, but less total starch, compared to control bread. The highest in vitro starch digestibility was determined for the control bread. The studied bread with lowered nutritional value but increased nutritional quality can be used for special groups of consumers (obese, diabetic).
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: michal.swieca@up.lublin.pl.
Michał
M
Świeca
Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland.
Dariusz
D
Dziki
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Urszula
U
Gawlik-Dziki
D001939:Bread / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D062385:Hydroxybenzoates / Q000737:chemistry*; D009753:Nutritive Value; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
D062385:Hydroxybenzoates; D013213:Starch; C017616:phenolic acid
Bread; In vitro digestibility; Nutritional quality; Protein; Sprouted flour; Starch; Wheat