Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation

Yaqin Wang; Natalia Rosa-Sibakov; Minnamari Edelmann; Nesli Sozer; Kati Katina; Rossana Coda

doi:10.1016/j.fbio.2022.102028

Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation

Yaqin Wang, Natalia Rosa-Sibakov, Minnamari Edelmann, Nesli Sozer, Kati Katina, Rossana Coda (Corresponding Author)

University of Helsinki

Research output: Contribution to journal › Article › Scientific › peer-review

Abstract

The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed replacing wheat flour with RPI (10%) or RPC (20%) to obtain a high protein bread. Fermentation of the rapeseed protein ingredients with Weissella confusa A16 enabling synthesis in situ of dextran contributed to obtaining bread with improved textural properties. The in situ produced dextran in RPI (6.1% dry matter) and RPC (5.7% dm) increased the bread specific volume (10% and 14%, respectively) and decreased crumb hardness (35% and 25%, respectively) compared to the respective control breads. Furthermore, fermentation of RPC significantly improved the free amino acid profiles e.g., lysine, methionine, and isoleucine, which are deficient in wheat bread. Protein digestibility in vitro was significantly enhanced in the breads containing fermented RPI, but not in the one with fermented RPC, probably due to the higher level of condensed tannins in RPC after fermentation.

Original language	English
Article number	102028
Number of pages	10
Journal	Food Bioscience
Volume	50
DOIs	https://doi.org/10.1016/j.fbio.2022.102028
Publication status	Published - Dec 2022
MoE publication type	A1 Journal article-refereed

Keywords

Amino acids
Dextran
Digestibility
Rapeseed protein
Sourdough bread

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10.1016/j.fbio.2022.102028Licence: CC BY

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title = "Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation",

abstract = "The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed replacing wheat flour with RPI (10%) or RPC (20%) to obtain a high protein bread. Fermentation of the rapeseed protein ingredients with Weissella confusa A16 enabling synthesis in situ of dextran contributed to obtaining bread with improved textural properties. The in situ produced dextran in RPI (6.1% dry matter) and RPC (5.7% dm) increased the bread specific volume (10% and 14%, respectively) and decreased crumb hardness (35% and 25%, respectively) compared to the respective control breads. Furthermore, fermentation of RPC significantly improved the free amino acid profiles e.g., lysine, methionine, and isoleucine, which are deficient in wheat bread. Protein digestibility in vitro was significantly enhanced in the breads containing fermented RPI, but not in the one with fermented RPC, probably due to the higher level of condensed tannins in RPC after fermentation.",

keywords = "Amino acids, Dextran, Digestibility, Rapeseed protein, Sourdough bread",

author = "Yaqin Wang and Natalia Rosa-Sibakov and Minnamari Edelmann and Nesli Sozer and Kati Katina and Rossana Coda",

note = "Funding Information: The research leading to these results has received funding from EIT Food , the innovation community on Food of the European Institute of Innovation and Technology (EIT) , a body of the European Union, under Horizon 2020, the EU Framework Programme for Research and Innovation , under grant agreements no. 18025 PROVE and 20316 VALOCAKE . Publisher Copyright: {\textcopyright} 2022 The Authors",

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AU - Rosa-Sibakov, Natalia

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AU - Sozer, Nesli

AU - Katina, Kati

AU - Coda, Rossana

N1 - Funding Information: The research leading to these results has received funding from EIT Food , the innovation community on Food of the European Institute of Innovation and Technology (EIT) , a body of the European Union, under Horizon 2020, the EU Framework Programme for Research and Innovation , under grant agreements no. 18025 PROVE and 20316 VALOCAKE . Publisher Copyright: © 2022 The Authors

PY - 2022/12

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N2 - The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed replacing wheat flour with RPI (10%) or RPC (20%) to obtain a high protein bread. Fermentation of the rapeseed protein ingredients with Weissella confusa A16 enabling synthesis in situ of dextran contributed to obtaining bread with improved textural properties. The in situ produced dextran in RPI (6.1% dry matter) and RPC (5.7% dm) increased the bread specific volume (10% and 14%, respectively) and decreased crumb hardness (35% and 25%, respectively) compared to the respective control breads. Furthermore, fermentation of RPC significantly improved the free amino acid profiles e.g., lysine, methionine, and isoleucine, which are deficient in wheat bread. Protein digestibility in vitro was significantly enhanced in the breads containing fermented RPI, but not in the one with fermented RPC, probably due to the higher level of condensed tannins in RPC after fermentation.

AB - The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed replacing wheat flour with RPI (10%) or RPC (20%) to obtain a high protein bread. Fermentation of the rapeseed protein ingredients with Weissella confusa A16 enabling synthesis in situ of dextran contributed to obtaining bread with improved textural properties. The in situ produced dextran in RPI (6.1% dry matter) and RPC (5.7% dm) increased the bread specific volume (10% and 14%, respectively) and decreased crumb hardness (35% and 25%, respectively) compared to the respective control breads. Furthermore, fermentation of RPC significantly improved the free amino acid profiles e.g., lysine, methionine, and isoleucine, which are deficient in wheat bread. Protein digestibility in vitro was significantly enhanced in the breads containing fermented RPI, but not in the one with fermented RPC, probably due to the higher level of condensed tannins in RPC after fermentation.

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Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation

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Keywords

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