By Adriana Sanchez - Infocampo
CIDCA researchers use new sources of underutilised fibre and protein of plant origin to meet nutritional requirements.
Bread in the Argentine diet plays a fundamental role. For this reason, researchers from the National University of La Plata in Argentina have developed wheat breads with nutritional improvements that include minerals and macronutrients.
The project has been carried out at the Center for Research and Development in Food Cryotechnology, where new sources of fibre and underutilised protein are used, such as flours from different plant sources, such as carob, pistachio, lupine; or other pseudo-cereals such as amaranth and quinoa.
As explained by the laboratory, this allows adding value to wheat flour, and in turn contributes to a better use of these new flours and to improve the nutritional quality of bread and other baked products.
These flours are usually sources of antioxidant substances, which although they are not nutrients, help prevent chronic non-communicable diseases such as cancer and autoimmune diseases. Another source of bioactive molecules is the seasonal surplus and waste from fruit and vegetable production.
"Because wheat flour has decreased certain components necessary for the diet, such as vitamins, minerals, fiber, and certain types of essential amino acids, knowledge of the chemical and nutritional composition of the different raw materials allows the design of formulations to wheat flour base according to the nutritional requirements recommended by the World Health Organisation (WHO),' explains María Cecilia Puppo, Director of the research team.
Within this framework, standardised processes are applied for the development of each type of baked product and tests are carried out on the storage of fresh bread and freezing of raw doughs and pre-baked breads, ready for a rapid final cooking, with 'part-baking' technology.
This prior knowledge of the dough makes it possible to predict how it will behave after baking and what type of structure and technological quality the product will eventually have.
Once the optimal conditions of technological and organoleptic quality of the breads have been achieved, the nutritional analysis is carried out through measures of starch and protein digestibility, lysine availability, dialysability of minerals (Fe, Zn, Ca) and caloric intake, make the necessary adjustments to improve nutritional quality standards.
The elaboration of hyperprotein breads with proteins of high biological value from little-used flours is a good strategy to increase protein consumption and balance the diets of Argentines.
CIDCA researchers use new sources of underutilised fibre and protein of plant origin to meet nutritional requirements.
Bread in the Argentine diet plays a fundamental role. For this reason, researchers from the National University of La Plata in Argentina have developed wheat breads with nutritional improvements that include minerals and macronutrients.
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| Image credit: Infocampo |
The project has been carried out at the Center for Research and Development in Food Cryotechnology, where new sources of fibre and underutilised protein are used, such as flours from different plant sources, such as carob, pistachio, lupine; or other pseudo-cereals such as amaranth and quinoa.
As explained by the laboratory, this allows adding value to wheat flour, and in turn contributes to a better use of these new flours and to improve the nutritional quality of bread and other baked products.
These flours are usually sources of antioxidant substances, which although they are not nutrients, help prevent chronic non-communicable diseases such as cancer and autoimmune diseases. Another source of bioactive molecules is the seasonal surplus and waste from fruit and vegetable production.
"Because wheat flour has decreased certain components necessary for the diet, such as vitamins, minerals, fiber, and certain types of essential amino acids, knowledge of the chemical and nutritional composition of the different raw materials allows the design of formulations to wheat flour base according to the nutritional requirements recommended by the World Health Organisation (WHO),' explains María Cecilia Puppo, Director of the research team.
Within this framework, standardised processes are applied for the development of each type of baked product and tests are carried out on the storage of fresh bread and freezing of raw doughs and pre-baked breads, ready for a rapid final cooking, with 'part-baking' technology.
This prior knowledge of the dough makes it possible to predict how it will behave after baking and what type of structure and technological quality the product will eventually have.
Once the optimal conditions of technological and organoleptic quality of the breads have been achieved, the nutritional analysis is carried out through measures of starch and protein digestibility, lysine availability, dialysability of minerals (Fe, Zn, Ca) and caloric intake, make the necessary adjustments to improve nutritional quality standards.
The elaboration of hyperprotein breads with proteins of high biological value from little-used flours is a good strategy to increase protein consumption and balance the diets of Argentines.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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