Volume 19, Issue 122 (2022)                   FSCT 2022, 19(122): 101-113 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

karimi N, zeynali F, Rezazadeh Bari M, Nikoo M, Mohtarami F, Kadivar M. The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread. FSCT 2022; 19 (122) :101-113
URL: http://fsct.modares.ac.ir/article-7-55755-en.html
1- PhD Student, Food Science and Technology, Urmia University, Urmia, Iran.
2- Associate Professor, Department of Food Science and Technology, Urmia University, Urmia, Iran. , f.zeynali@urmia.ac.ir
3- Professor, Department of Food Science and Technology, Urmia University, Urmia, Iran.
4- Associate Professor, Department of Pathobiology, Artemia and Aquaculture Research Institute, Urmia University, Urmia, Iran.
5- Assistant Professor, Department of Food Science and Technology, Urmia University, Urmia, Iran.
6- Professor, Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran.
Abstract:   (1347 Views)
Bioactive peptides are special protein components that have a significant effect on human body function. In this study, the effect of proteins and peptides resulting from the hydrolysis of amaranth proteins (total protein, albumin, and globulin) at levels 1 to 5% and different hydrolysis times (0.5, 1.5, 3, and 5 hours) on The properties of sourdough and the quality of bread were investigated. The results showed that the peptides obtained by hydrolysis of total amaranth protein in 3 hours had the greatest effect on the growth of Lactobacillus Plantarum (PTCC 1896) (11.40 Log CFU / mL) and Saccharomyces cerevisiae (PTCC 5052)  (8.32 Log CFU / mL) in vitro. These microbes are the main flora of sourdough and different amounts of peptides on their growth were statistically significant compared to the control sample. The titratable acidity and pH ‌ after 16 hours of fermentation at 30 ° C in the wet dough containing 5% peptide were 13.33 mL NaOH and 4.6, respectively, which was higher than other treatments. The highest amount of water activity, specific volume, titratable acidity, and the lowest enthalpy in bread was prepared from sourdough containing 3% peptide. Therefore, bread made from sourdough containing 3% peptides was selected as the best treatment to increase the quality of bread.
Full-Text [PDF 754 kb]   (744 Downloads)    
Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/09/20 | Accepted: 2022/01/1 | Published: 2022/04/5

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.