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