Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation  

作　　者：Yaqin Wang Natalia Rosa-Sibakov Minnamari Edelmann Nesli Sozer Kati Katina Rossana Coda 

机构地区：[1]Department of Food and Nutrition,P.O.Box 66 (Agnes Sjöbergin katu 2),FI-00014,University of Helsinki,Helsinki,Finland [2]VTT Technical Research Centre of Finland Ltd,Tietotie 2,PB.O.Box 1000,FI-02044,VTT,Finland [3]Helsinki Institute of Sustainability Science (HELSUS),Faculty of Agriculture and Forestry,University of Helsinki,FI-00014,Finland

出　　处：《Food Bioscience》2022年第6期335-344,共10页食品生物科学（英文）

基　　金：The research leading to these results has received funding from EIT Food,the innovation community on Food of the European Institute of Innovation and Technology(EIT),a body of the European Union,under Horizon 2020,the EU Framework Programme for Research and Innovation,under grant agreements no.18025 PROVE and 20316 VALOCAKE.

摘　　要：The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed replacing wheat flour with RPI (10%) or RPC (20%) to obtain a high protein bread. Fermentation of the rapeseed protein ingredients with Weissella confusa A16 enabling synthesis in situ of dextran contributed to obtaining bread with improved textural properties. The in situ produced dextran in RPI (6.1% dry matter) and RPC (5.7% dm) increased the bread specific volume (10% and 14%, respectively) and decreased crumb hardness (35% and 25%, respectively) compared to the respective control breads. Furthermore, fermentation of RPC significantly improved the free amino acid profiles e.g., lysine, methionine, and isoleucine, which are deficient in wheat bread. Protein digestibility in vitro was significantly enhanced in the breads containing fermented RPI, but not in the one with fermented RPC, probably due to the higher level of condensed tannins in RPC after fermentation.

关 键 词：Rapeseed protein Sourdough bread DEXTRAN DIGESTIBILITY Amino acids 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]