Combination of modified formulation and bioprocessing techniques as a way to improve nutritional and health potential of bread (1044.13)

Abstract

Formulation and processing can improve nutritional, functional, and health attributes of foods. In breads, addition of whole wheat (WW) enhances content of dietary fiber, proteins, and non‐nutrients: minerals and antioxidants. Bioaccessibility of these compounds is partial due to cross‐linking to polymers and/or physical entrapment within the complex plant cell wall matrix and can be improved by technological processes. We study the effect of two bioprocessing techniques: A) Enzyme (pre‐ vs in situ treatment), B) dough mixing method (straight vs sponge and dough), in the release of antioxidants (free Ferulic Acid (FA) and Steryl Ferulates), in vitro digestibility, and antioxidant bioaccessibility in WW or Aleurone‐containing WW (AL‐WW) breads. Sponge and‐dough processing and enzyme treatment increases 1.5‐4.0 times the free FA in AL‐WW breads but only in‐situ enzyme treatment enhances free FA (about 1.4 times) in WW breads. Free Steryl Ferulates also increased with both processing methods in AL‐WW breads. Straight dough but not enzyme treatment enhances in vitro digestibility of AL‐WW bread starch fractions while the combination of sponge time and enzyme treatment benefit in vitro digestibility of WW bread. Bioaccessibility of antioxidant compounds (ORAC) is higher in AL‐WW vs WW bread. Thus, nutritional properties and health benefits of bread are influenced by formulation and processing techniques.