Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties

Nabeel T Alzuwaid; Denise Pleming; Christopher M Fellows; Mike Sissons

doi:10.1016/j.foodchem.2020.127497

Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties

Food Chem. 2021 Jan 1:334:127497. doi: 10.1016/j.foodchem.2020.127497. Epub 2020 Jul 19.

Authors

Nabeel T Alzuwaid¹, Denise Pleming², Christopher M Fellows³, Mike Sissons⁴

Affiliations

¹ School of Science and Technology, University of New England, Armidale, NSW 2351, Australia; NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia; University of Dhi-Qar, Nasiriyah, Iraq.
² NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga Wagga, NSW 2650, Australia.
³ School of Science and Technology, University of New England, Armidale, NSW 2351, Australia.
⁴ NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia. Electronic address: mike.sissons@dpi.nsw.gov.au.

PMID: 32712486
DOI: 10.1016/j.foodchem.2020.127497

Abstract

Plant industrial by-products have generally low value but can be a good source of nutritional compounds. Wheat bran is the main by-product of wheat milling and contains >15% high-quality proteins. Extraction of wheat bran proteins (WBPC) and inclusion in spaghetti and bread formulations was studied to determine if the nutritional properties of these foods could be enhanced without deleterious effects on quality. Semolina was substituted with WBPC at 0, 1, 5, 10 and 20% (w/w) and made into spaghetti and a commercial bread flour was substituted with WBPC at 0, 1, 5 and 10% w/w and made into bread. Both spaghetti protein content (12.3 to 23.4%) and total essential amino acids (3.76 to 7.59%) increased with added WBPC. Overall spaghetti quality was acceptable up to 10%WBPC and superior to wholemeal, especially in appearance. However, the bread formulation used was very sensitive to WBPC especially above 1% addition.

Keywords: Amino acids; Bran; Bread; Cooking quality; Durum wheat; Microstructure; Pasta; Protein concentrate.

MeSH terms

Amino Acids / analysis
Bread / analysis*
Cooking / methods
Flour / analysis
Nutritive Value
Plant Proteins / chemistry*
Triticum / metabolism*

Substances

Amino Acids
Plant Proteins