Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

Abstract

Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in bread using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). Bread prepared with buckwheat, flaxseed, and pea protein was enriched with PF at a concentration of 5–15%. Results: The results showed that the pasting parameters of dough supplemented with PF were significantly decreased compared to the control sample. The obtained bread samples were characterized by good quality and had 14.6% of carbohydrate, 16.3% of protein, 10.2% of fiber, and 4.0% of fat, with a caloric value of 177 kcal/100 g. The addition of PF had little influence on crumb mechanical properties. The ATR-FTIR analyses revealed spectral changes in the region related to protein and carbohydrate structures, as well as changes in band intensity characteristic of α-1,4-glycoside and α-1,6-glycoside bonds. The analyses showed that the main starch skeleton remained clearly visible. Conclusions: PF up to 10% can be potentially applied as a functional ingredient in the production of bread based on buckwheat and linseed flour. Such low-carbohydrate bread can be particularly useful to diabetics.

Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread

“…Samples with a higher share of WSF were characterized by a lower volume at the level of 1.46 g•cm −3 but comparable to the control bread (1.45 g•cm −3 ). According to our previous research, the addition of poppy or walnut flour to low-carbohydrate, gluten-free bread resulted in an increase in volume [31,32]. In the present studies, no decrease in this parameter was observed compared to the volume of control bread.…”

Selected Physical and Spectroscopic Properties of TPS Moldings Enriched with Durum Wheat Bran

“…Based on our previous studies [ 41 , 42 , 43 , 44 , 45 ], the leftmost characteristic area of each spectrum ( Figure 6 ) shows the maximum at ~3290 cm −1 , assigned to the stretching vibrations of -OH (ν(-OH)) groups (both free and the hydrogen bound -OH groups cause bands in this region). Since the starch remains the main component of the biopolymers tested, this band most likely originates from -OH groups of amylose or amylopectin.…”

“…The next important area contains a signal with the maximum at ~1150 cm −1 , which originates mainly from the ring stretching vibrations in the main component of the samples. This was enhanced by the stretching vibrations of C-O bonds, as well as by the C-O-C (ν(C-O-C)) moieties of amylose and amylopectin molecules [ 45 , 49 ]. Another set of vibrations is represented by the bands with the maxima at ~1015 and 995 cm −1 , which correspond primarily to the C-O stretches that also are very characteristic for these types of biopolymer structure [ 41 , 56 ].…”

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

“…Furthermore, the values of bread crumb hardness were significantly lower and did not exceed 13 N. This is mainly due to the fact that wheat bread, compared to gluten bread, has a much larger volume and lower crumb density, which directly translates into lower hardness. Other authors [46] analyzed the texture of gluten-free bread with reduced carbohydrate content, enriched with poppy seed flour, and found significantly higher crumb hardness, which did not exceed 25 N, after both 24 and 48 h of storage. Similar values for gluten-free bread were observed by Wójcik et al [5], when enriching it with pea protein.…”