Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

[Nutritional improvement of French type bread].

H D Sánchez1, C A Osella, M A de la Torre

  • 1Instituto de Tecnología de Alimentos-Facultad de Ingeniería Química, Universidad Nacional del Litoral Santa Fe, Argentina.

Archivos Latinoamericanos De Nutricion
|May 29, 1999
PubMed
Summary

Adding soy flour and whey protein concentrate (WPC) to French bread improved its nutritional value. Combining these ingredients mitigated negative impacts on bread quality compared to using them individually.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Manganese and iron oxidation by fungi isolated from building stone.

Microbial ecology·2013
Same author

[Nutritional study relative to proteins, energy, and calcium in children eating school meals].

Archivos latinoamericanos de nutricion·2000
Same author

[Performance of rice varieties in making bread without gluten].

Archivos latinoamericanos de nutricion·1999
Same author

A mutation that decreases the efficiency of plasmid R1 replication leads to the activation of parD, a killer stability system of the plasmid.

FEMS microbiology letters·1995
Same author

An efficient method to isolate yeast genes causing overexpression-mediated growth arrest.

Yeast (Chichester, England)·1995
Same author

[Responsibility--elected or compromised].

SIDAhora : un proyecto del Departamento de Publicaciones del PWA Coalition, NY·1995

Area of Science:

  • Food Science
  • Nutritional Biochemistry

Context:

  • Argentina's growing soybean and dairy industries produce abundant high-quality proteins.
  • Soy flour and whey protein concentrate (WPC) are valuable protein sources.

Purpose:

  • To enhance the nutritional profile of French bread by incorporating soy flour and WPC.
  • To evaluate the physical, sensory, and nutritional changes in bread formulations.

Summary:

  • Soy flour increased water absorption, while WPC decreased it; both altered dough rheology.
  • Individual addition of soy flour or WPC reduced bread quality, but combined use minimized these negative effects.
  • Nutritional content improved, particularly with low-heat-treated soy flour (PDI 61).

Impact:

Related Experiment Videos

  • Provides insights into optimizing composite ingredients for improved bread nutrition.
  • Demonstrates a strategy to utilize agricultural byproducts for value-added food products.