Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties.

Simone Schefer,Sascha Rohn,Marie Oest

doi:10.3390/foods10112798

Simone Schefer, Sascha Rohn + Show 1 more

Open Access

https://doi.org/10.3390/foods10112798

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Abstract

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

Highlights

In complex plant-based foods, a large number of different compounds come into contact with each other; either already in the plant matrix or during food-processing
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods
This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties

Summary

Introduction

In complex plant-based foods, a large number of different compounds come into contact with each other; either already in the plant matrix or during food-processing. Non-covalent interactions of PAs and polysaccharides were observed to occur via complex formation in starch granules All these interactions significantly affect physicochemical (e.g., solubility, gelling), technofunctional (e.g., starch swelling, degradation, and retrogradation), as well as nutritional properties (fiber digestibility, bioavailability of further nutrients) of the carbohydrates [3,39,40,41]. As a result of their reactive nature and their high abundance in plant-based foods, PAs are highly susceptible for further or subsequent interactions with other compounds, either already in the plant or during processing In this context, proteins and carbohydrates are of particular interest as interactions partners, as they represent the main components of many food matrices and together determine the majority of the technofunctional and nutritional properties of plant-based foods

Interactions of PAs with Proteins

Method

Findings

Interactions of PAs with Carbohydrates