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1、JournalofMicrobiology,BiotechnologyandFoodSciencesPastuszkaetal.2012:1(FebruarySpecialissue)980-987REGULARARTICLEQUALITYANDNUTRITIONALVALUEOFWHEATBREADWITHAPREPARATIONOFOATPROTEINSDorotaPastuszka*,HalinaGambu?,Rafa?Ziobro,BarbaraMickowska,KrzysztofBuksa,RenataSabatAddress:Uni
2、versityofAgricultureinKrakow,FacultyofFoodTechnology,DepartmentofCarbohydrateTechnology,BalickaStreet122,31-149Krakow,Poland*Correspondingauthor:pastuszka@ur.krakow.plABSTRACTTheaimofthisstudywastoinvestigatepossibilitiesandadvisabilityoftheuseofoatsinsolubleproteinpreparatio
3、nfortheproductionofwheatbread,inordertoincreasetheamountofproteinandbiologicalvalueofproteininthiskindofbakery.Researchmaterialconsistedofthepreparationofinsolubleoatsprotein,wheatflourandwheatbreadmadewiththeshareofoatprotein:5%,7.5%and10%,byweightofwheatflour.AOACmethods(20
4、06)wereusedtodetermineprotein,β-D-glucananddietaryfiberinrawmaterialsandfinalproducts.AminoacidcompositionwasmeasuredwiththehelpofaminoacidanalyzerAAA400andusedtocalculatechemicalscore(CS)andtheintegratedindexofessentialaminoacids(EAAI),accordingtoFAO/WHO/UNU,2007.Qualityofbr
5、eadswasevaluatedbytheirvolume,bakingyieldandtotalbakingloss,andorganolepticassessment.BreadcrumbtextureprofilewasanalyzedbytextureanalyzerTA.XTPlus.Keywords:wheatbread,oatprotein,nutritionalvalue,chemicalscoreINTRODUCTIONOatsproteincontainsconsiderablequantitiesofessentialami
6、noacidsincomparisontowheat(Hahnetal.,1990;Buttetal.,2008;Gambu?etal.,2011),soitsuseinthe980
JMBFS/Pastuszkaetal.2012:1(FebruarySpecialissue)980-987productionofwheatbreadshouldresultinimprovingbiologicalvalueofthefinalproduct.ThepreparationofferedbyFUTURUMcompany,accordingtopr
7、oducer'sdeclaration,containsmainlyinsolubleoatsprotein(WO2011/078711A1),andthereforecouldbesignificantlydifferentfromwatersolubleglobulin,whichrepresentsabout80%oftotaloatsprotein(Pedoetal.,1999;SalehifarandShahed,2007).Theapplicationofnutritionalsupplementsintheproductionofw
8、heatbreadisoftenaccompaniedbydecreasingquality,causedbyglutenweakeni
