Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

Abstract

Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plantarum and Saccharomyces cerevisiae growth in sourdough compared with amaranth protein isolates and amaranth flour. ASPH at 5 g/kg resulted in sourdough with higher pH and total titratable acidity (TTA) after 20 h of fermentation at 30°C. The prepared sourdough using APH (S‐ASPH) at 3 g/kg increased the specific volume (4.57 ml/g) and TTA (4.76 ml) while decreasing water activity, hardness, cohesiveness, and chewiness of the bread (S‐ASPH‐B) compared with the control. Moreover, transition temperature and enthalpy reduced whereas sensory properties and shelf life represented an increase with S‐ASPH addition. Overall, the obtained data indicated the improvement of bread quality by S‐ASPH sourdough.

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

“…[59]. Whole grains are used to make culinary products, such as snacks (alegrias in Mexico; turrones in Peru) obtained by mixing popped seeds with molasses, tasty soups, stews, sauces, porridge, tortillas, pancakes, dumplings, baby purees and soufflé, and boiled grains can be used, such as rice and couscous [34,60,63,70,85,130].…”

“…In addition to its nutritional value, amaranth has many health benefits. Studies have shown that regular consumption of amaranth has hypocholesterolaemic, antioxidant, antidiabetic, anti-inflammatory, antirheumatic, analgesic, antimalarial, antiemetic, laxative, improves appetite, is antileprotic, induces the decrease of free fatty acids, benefits people hypertension and cardiovascular disease, improves liver function and prevents cancer [ 32 , 35 , 61 , 69 , 70 , 71 ]. The amaranth’s ability to provide health benefits is due to its bioactive compounds; for example, there is evidence that rutin slows down the aging process, quercetin prevents oxidation, and nictoflorin helps protect memory functions.…”

Proteins from Pseudocereal Grains

“…In another recent study, Karimi et al [15] investigated the effects of using selective hydrolyzed protein of amaranth on sourdough fermentation, bread quality, and shelf life. Amaranth protein isolate was obtained from defatted amaranth flour using the alkaline extraction-isoelectric precipitation method.…”

“…The use of amaranth protein hydrolysates in the sourdough formulation was indicated to result in changes in dough pH and total titratable acidity after fermentation, as well as changes in specific volume, water activity, and textural characteristics of bread. Sensory properties and shelf life of bread were reported to be improved by the addition of amaranth protein hydrolysates to sourdough [15]. Kiwicha (Amaranthus caudatus) is a less known pseudocereal that is indicated as a good source of protein (⁓13-19%) with a balanced amino acid profile [16].…”

In situ produced exopolysaccharides by Bacillus coagulansIBRC‐M 10807 and its effects on properties of whole wheat sourdough

“…Its positive effects include creating a softer crumb structure, delaying the onset of microbial spoilage, and increasing nutritional properties (Lynch et al, 2018). These positive effects of sourdough and fermentation are mainly related to acidification and changes in pH, which can directly affect the structural components of the dough and the activity of endogenous enzymes in cereals (Karimi et al, 2021; Lynch et al, 2018; Preedy & Watson, 2019). High acidity hurts the dough and can be corrected using lactic acid bacteria (LAB) exopolysaccharides (EPSs) (Lynch et al, 2018).…”