Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–ph...

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Autores principales:	Simone Schefer, Marie Oest, Sascha Rohn
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	phenolic acids proteins carbohydrates interactions bread and dough properties Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c650fc00bf4c43af896bbe007541c091
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id	oai:doaj.org-article:c650fc00bf4c43af896bbe007541c091
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spelling	oai:doaj.org-article:c650fc00bf4c43af896bbe007541c0912021-11-25T17:35:45ZInteractions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties10.3390/foods101127982304-8158https://doaj.org/article/c650fc00bf4c43af896bbe007541c0912021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2798https://doaj.org/toc/2304-8158The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.Simone ScheferMarie OestSascha RohnMDPI AGarticlephenolic acidsproteinscarbohydratesinteractionsbread and dough propertiesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2798, p 2798 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	phenolic acids proteins carbohydrates interactions bread and dough properties Chemical technology TP1-1185
spellingShingle	phenolic acids proteins carbohydrates interactions bread and dough properties Chemical technology TP1-1185 Simone Schefer Marie Oest Sascha Rohn Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
description	The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.
format	article
author	Simone Schefer Marie Oest Sascha Rohn
author_facet	Simone Schefer Marie Oest Sascha Rohn
author_sort	Simone Schefer
title	Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
title_short	Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
title_full	Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
title_fullStr	Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
title_full_unstemmed	Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
title_sort	interactions between phenolic acids, proteins, and carbohydrates—influence on dough and bread properties
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c650fc00bf4c43af896bbe007541c091
work_keys_str_mv	AT simoneschefer interactionsbetweenphenolicacidsproteinsandcarbohydratesinfluenceondoughandbreadproperties AT marieoest interactionsbetweenphenolicacidsproteinsandcarbohydratesinfluenceondoughandbreadproperties AT sascharohn interactionsbetweenphenolicacidsproteinsandcarbohydratesinfluenceondoughandbreadproperties
_version_	1718412192387170304

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

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