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Wheat Bread Supplemented with Egg Albumin: Structural Features, and In Vitro Starch and Protein Digestibility.

J Rosas-Rivas1, M E Rodríguez-Huezo2, E J Vernon-Carter3

  • 1Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX, 09340, Mexico.

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Adding egg albumin to wheat bread improves texture and nutritional value. This protein addition reduces bread hardness and enhances digestibility, leading to a lower glycemic index.

Keywords:
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Area of Science:

  • Food Science
  • Nutritional Biochemistry

Background:

  • Wheat bread is a staple food, but its nutritional properties can be enhanced.
  • Understanding the impact of protein fortification on bread quality is crucial for developing healthier food products.

Purpose of the Study:

  • To investigate the effects of incorporating egg albumin protein on wheat bread's textural properties.
  • To evaluate the influence of egg albumin on the in vitro protein and starch digestibility of wheat bread.

Main Methods:

  • Wheat bread was supplemented with varying concentrations of egg albumin (5, 15, and 20 g/100 g dry basis).
  • Textural characteristics were analyzed using instrumental methods.
  • In vitro protein and starch digestibility assays were performed.

Main Results:

  • Egg albumin addition resulted in smoother bread loaves with reduced hardness and increased cohesiveness, linked to changes in protein secondary structure (β-sheets).
  • In vitro protein digestibility decreased with increasing albumin content, suggesting protein-starch interactions.
  • In vitro starch digestibility was reduced, primarily due to a decrease in the slowly digestible starch fraction, with no significant change in the rapidly digestible starch fraction.

Conclusions:

  • Egg albumin supplementation can modify wheat bread texture and improve its nutritional profile.
  • The physical barrier formed by albumin around starch granules hinders enzymatic digestion, contributing to a reduced glycemic index.
  • Egg albumin is a viable ingredient for producing wheat bread with enhanced nutritional properties and a lower glycemic index.