<abstract xmlns="http://www.w3.org/1999/xhtml"><p>During our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the other hand, when applied alone, to meet the consumers’ needs. During our work, we determined the protein content and amino acid composition of the wheat flour, of the additives used in bread baking, and in the bread both baked with supplementation (Update1 bread) and without supplementation (normal bread), as well as the quantity of the Maillard reaction products (hydroxymethylfurfural). We calculated the biological value of the protein of different breads and evaluated the sensory characteristics of the produced functional food and the fortified bread, supplemented with high essential-amino-acid-containing additives.</p></abstract>

During our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the other hand, when applied alone, to meet the consumers’ needs. During our work, we determined the protein content and amino acid composition of the wheat flour, of the additives used in bread baking, and in the bread both baked with supplementation (Update1 bread) and without supplementation (normal bread), as well as the quantity of the Maillard reaction products (hydroxymethylfurfural). We calculated the biological value of the protein of different breads and evaluated the sensory characteristics of the produced functional food and the fortified bread, supplemented with high essential-amino-acid-containing additives.

Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology

Sapientia Hungarian University of Transylvania

Faculty of Miercurea Ciuc, Department of Food Science

Norbi Update Lowcarb Zrt., HU-2016 Leányfalu, Móricz Zsigmond utca 167,

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

During our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the...

Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Online veröffentlicht: 10. Okt. 2017

Seitenbereich: 36 - 60

DOI: https://doi.org/10.1515/ausal-2017-0003

Schlüsselwörter
defatted soya bean meal, egg-white powder, gluten, supplementation, essential amino acids, biological value of protein, Maillard reaction, amino acid analysis, fortified bread with high essential amino acid content

© 2017 J. Csapó et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Online veröffentlicht: 10. Okt. 2017

Seitenbereich: 36 - 60

DOI: https://doi.org/10.1515/ausal-2017-0003

Schlüsselwörterdefatted soya bean meal, egg-white powder, gluten, supplementation, essential amino acids, biological value of protein, Maillard reaction, amino acid analysis, fortified bread with high essential amino acid content

© 2017 J. Csapó et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
defatted soya bean meal, egg-white powder, gluten, supplementation, essential amino acids, biological value of protein, Maillard reaction, amino acid analysis, fortified bread with high essential amino acid content