Effects of Hydrolyzed Animal Protein on the Enhancement of Saltiness and Quality Characteristics of White Pan Bread

Abstract

The saltiness enhancer effect of hydrolyzed animal protein (HAP) and the quality characteristics of white pan bread were evaluated through physicochemical and sensory analyses. HAP was efficiently hydrolyzed using commercial enzymes (0.20% w/w Alcalase® 2.4 L FG and 1.00% w/w FlavourzymeTM 500 MG) under high pressurization (100 MPa) and confirmed by molecular weight distribution and amino acid composition analysis. Most HAP molecules (94.18%) comprised low molecular weight peptides < 1300 Da, or free amino acids. Amino acid composition analysis of HAP also detected highly increased glutamic acid concentration. Compared with the control, the fermentation rates of doughs and loaf volumes of breads were maintained over 89.27% and 100%, respectively, with an exception of samples containing 11.70 HAP. In sensory testing, HAP concentration increases led to concomitant saltiness increases. These results suggest promising technological options for reducing salt intake from white pan bread consumption by utilizing HAP, although further study is necessary to improve bread quality.