Enrichment of the Traditional Bakery Products with the Soybean Proteins (CROSBI ID 532023)
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Podaci o odgovornosti
Novotni, Dubravka ; Ćurić, Duška ; Galić, Kata ; Bauman, Ingrid ; Krička, Tajana
engleski
Enrichment of the Traditional Bakery Products with the Soybean Proteins
A mixed corn bread which is preferred in Mediterranean countries was fortified with soybean proteins from different sources to obtain higher protein content and improved amino acid composition. One bread type (A, B and C) was prepared from wheat flour (60 % w/w total flour content), extruded corn flour (ECF) (35 ; 30 ; 25 %) and textured defatted soy proteins (TDSP) (5 ; 10 ; 15 %). Another bread type (I, II, III) was prepared from wheat flour (60 %) and extruded blend of corn flour and defatted soy flour in such proportions that the final content of corn and soybean proteins was the same as in related breads A, B and C. In the process of extrusion, temperature 145 °C, 300 rpm and 22 % moisture content, were determined as optimal. In all raw materials and final products crude protein content, digestible proteins in vitro (IVPD) and amino acid composition were determined. In comparison to non-enriched, mixed corn breads with added soybean products had higher protein content (9.1-12.5 %) and higher amino acid score for all three limiting amino acids (lysine, threonine and tryptophan) proportionally to soy protein content. IVPD was high in all breads (> 94 %) although IVPD in the crust was much lower than in the crumb (by 3-7 %). Also, lysine score was much lower in the crust ; in average it gained 31.4 % of the score in the crumb. Breads “ A” and “ I” could be labelled as protein “ source” and breads “ B” , “ C” , “ II” and “ III” even as “ high protein” breads, according to Codex Allimentarius.
corn bread; soy proteins; extrusion; bakery mixes
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Podaci o prilogu
65-x.
2007.
objavljeno
Podaci o matičnoj publikaciji
Food Science and Food Biotechnology in Developing Countries
Podaci o skupu
Nepoznat skup
poster
29.02.1904-29.02.2096