Changes in structural units in wheat flour dough and bread with rice protein concentrate and phospholipids
DOI:
https://doi.org/10.46299/j.isjea.20230204.06Keywords:
bread, rice protein concentrate, lecithin, protein, infrared spectroscopyAbstract
The aim of the work was to determine the effect of rice protein concentrate in combination with sunflower lecithin on changes in structural units in dough and bread made from wheat flour and to investigate the effect of this raw material on the protein composition of bread. Bread made from wheat flour has a low nutritional value, in particular, a fairly low protein content. In addition, it is inferior and absorbed at a low level. The solution to this problem can be the inclusion of sources of complete proteins in the formulation of such products. Leucine was the predominant essential amino acid in rice protein concentrate, while tryptophan was the lowest. However, the limiting amino acid in both types of raw materials was lysine, but the amino acid score for lysine in wheat flour was 0.44, while that of rice protein concentrate was 0.58. An increase in the content of essential amino acids in bread was established depending on the dosage of rice protein concentrate, in particular the limiting amino acid - lysine. Infrared spectra of raw materials indicated different composition and different nature of wheat flour, rice protein concentrate and sunflower lecithin. The inclusion of an additional source of protein led to changes in the structural elements of the dough due to the inclusion of protein substances of the additive into the gluten framework. The introduction of rice protein concentrate into the recipe of wheat bread, especially in combination with lecithin, affected the biological value of bread and the redistribution of structural elements in the dough and bread. This will have an impact on the quality of bakery products with this raw material and will contribute to increasing the supply of protein to the human body when consuming such products.
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