Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

Abstract The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxs...

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Autores principales:	Monika Wójcik, Renata Różyło, Regine Schönlechner, Mary Violet Berger
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/3ef0e96fe94c448cb890d7386f654877
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spelling	oai:doaj.org-article:3ef0e96fe94c448cb890d7386f6548772021-12-02T18:30:57ZPhysico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder10.1038/s41598-021-93834-02045-2322https://doaj.org/article/3ef0e96fe94c448cb890d7386f6548772021-07-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-93834-0https://doaj.org/toc/2045-2322Abstract The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.Monika WójcikRenata RóżyłoRegine SchönlechnerMary Violet BergerNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Monika Wójcik Renata Różyło Regine Schönlechner Mary Violet Berger Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
description	Abstract The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.
format	article
author	Monika Wójcik Renata Różyło Regine Schönlechner Mary Violet Berger
author_facet	Monika Wójcik Renata Różyło Regine Schönlechner Mary Violet Berger
author_sort	Monika Wójcik
title	Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
title_short	Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
title_full	Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
title_fullStr	Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
title_full_unstemmed	Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
title_sort	physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/3ef0e96fe94c448cb890d7386f654877
work_keys_str_mv	AT monikawojcik physicochemicalpropertiesofaninnovativeglutenfreelowcarbohydrateandhighproteinbreadenrichedwithpeaproteinpowder AT renatarozyło physicochemicalpropertiesofaninnovativeglutenfreelowcarbohydrateandhighproteinbreadenrichedwithpeaproteinpowder AT regineschonlechner physicochemicalpropertiesofaninnovativeglutenfreelowcarbohydrateandhighproteinbreadenrichedwithpeaproteinpowder AT maryvioletberger physicochemicalpropertiesofaninnovativeglutenfreelowcarbohydrateandhighproteinbreadenrichedwithpeaproteinpowder
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Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

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