Effect of amaranth protein isolate and fermentation time on buckwheat sourdough bread

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI:10.1016/j.lwt.2025.117325

Seung-Hye Woo , Jiwoon Park , Jung Min Sung , Eun-Ji Choi , Jong-Dae Park , Eun Young Park

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Abstract

This study investigated the effects of gluten-free sourdough (GS) prepared with amaranth protein isolate (API) and varying fermentation times on the quality of buckwheat flour-based bread (BR-GS). The GS-containing API (GS-API) had low free sulfhydryl content and high surface hydrophobicity, which induced the formation of protein aggregates in the GS. In addition, as fermentation time increased, the proportion of smaller proteins increased relative to larger proteins, resulting in the formation of a fine protein network. Therefore, the viscosity and gas retention rate of bread dough containing GS-API (BD-GS-API) increased, and these characteristics were further enhanced after fermentation. In gluten-free sourdough bread containing GS-API (BR-GS-API), the specific volume of the bread improved, and the bread exhibited higher specific volume, hardness, and chewiness as the GS fermentation time increased. In conclusion, the characteristics of GS that change with the API and the sourdough fermentation time can affect the quality improvement of BR-GS.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.