Determination of the effects of pro-health additives on structure of gluten proteins, quality of bread dough and bread

Research

Determination of the effects of pro-health additives on structure of gluten proteins, quality of bread dough and bread

Leader: PhD Agnieszka Nawrocka

Team: Assoc. Prof. DSc Antoni Miś; Assoc. Prof. DSc Robert Rusinek; PhD Marek Gancarz; Zbigniew Niewiadomski; MSc Magdalena Krekora

 

Nowadays, consumers demand dietary fibre-enriched products of appropriate taste, texture, smell and appearance as a result of growing consumers’ awareness concerning health benefits of the consumption of this kinds of products. Wheat bread is a major source of energy in the western diet, and thus an adequate carrier to deliver nutritionally valuable compounds such as dietary fibre and antioxidants. However, addition of dietary fibre preparations to wheat bread significantly reduces its quality, for example: decrease in loaf volume, gritty texture, and unsuitable taste and smell (Collar et al., 2007). The bread quality is strictly related to the structure of gluten proteins (gliadins and glutenins), which participate in formation of a continuous viscoelastic gluten network within dough. Addition of different chemical compounds (e.g. water-soluble and water-insoluble polysaccharides, anthocyanins and phenolic acids) to the bread dough disturbs the gluten network by creating new hydrogen bonds and causing changes in disulphide bridges conformation. It leads to abnormal folding or aggregation of protein complexes and results in the formation of a gluten network characterized by different mechanical properties.

 

The research task achieves the following scientific aims:

  • Determination of changes in the secondary and tertiary structure of gluten proteins induced by particular compounds of dietary fibre preparations (polysaccharides, polyphenols and tocopherols) and dehydratation.
  • Determination of rheological effects caused by dehydratation process during the dough kneading as a result of addition of the dietary fibre preparations.
  • Determination how the dietary fibre preparations affects the wheat bread quality during its storage.

References

  1. Collar C., Santos E., Rossell C.M. Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. Journal of Food Engineering 2007, 78, 820-826.
  2. Gancarz M., Wawrzyniak J., Gawrysiak-Witulska M., Wiącek D., Nawrocka A., Tadla M., Rusinek R. Application of electronic nose with MOS sensors to prediction of rapeseed quality. Measurement 2017, 103, 227-234.
  3. Miś A. Interpretation of mechanical spectra of carob fibre and oat-wholemeal-enriched wheat dough using non-linear regression models. Journal of Food Engineering 2011, 102, 369-379.
  4. Miś A., Dziki D. Extensograph curve profile model used for characterising  the impact of dietary fibre on wheat dough. Journal of Cereal Science 2013, 57, 471-479.
  5. Miś A., Nawrocka A., Dziki D. Identification of baking expansion phases of leavened dough using an experimental approach. Food and Bioprocess Technology 2016, 9, 892-903.
  6. Miś A., Nawrocka A., Dziki D. Behaviour of dietary fibre supplements during bread dough development evaluated using novel farinograph curve analysis. Food and Bioprocess Technology 2017, 10, 1031-1041.
  7. Nawrocka A., Szymańska-Chargot M., Miś A., Ptaszyńska A.A., Kowalski R., Waśko P., Gruszecki W.I. Influence of dietary fibre on gluten protein structure – a study on model  flour with application of FT-Raman spectroscopy. Journal of Raman Spectroscopy 2015, 46, 309-316.
  8. Nawrocka A., Miś A., Szymańska-Chargot M. Characteristics of relationships between structure of gluten proteins and dough rheology – Influence of dietary fibres studied by FT-Raman spectroscopy. Food Biophysics 2016, 11, 81-90.
  9. Nawrocka A., Szymańska-Chargot M., Miś A., Kowalski R., Gruszecki W.I. Raman studies of gluten proteins aggregation induced by dietary fibres. Food Chemistry 2016, 194, 86-94.
  10. Nawrocka A., Szymańska-Chargot M., Miś A., Wilczewska A.Z., Markiewicz K.H. Dietary fibre-induced changes in the structure and thermal properties of gluten proteins studied by Fourier transform Raman spectroscopy and thermogravimetry. Journal of Agricultural and Food Chemistry 2016, 64, 2094-2104.
  11. Nawrocka A., Miś A., Niewiadomski Z. Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy. Journal of Cereal Science 2017, 74, 86-94.
  12. Nawrocka A., Szymańska-Chargot M., Miś A., Wilczewska A.Z., Markiewicz K.H. Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – a study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC. Food Hydrocolloids 2017, 69, 410-421.
  13. Nawrocka A., Szymańska-Chargot M., Miś A., Wilczewska A.Z., Markiewicz K.H. Aggregation of gluten proteins in model dough after fibre polysaccharide addition. Food Chemistry 2017, 231, 51-60.
X