| Autor: |
Svitlana Litvynchuk, Oleg Galenko, Alessio Cavicchi, Costanza Ceccanti, Chiara Mignani, Lucia Guidi, Anastasiia Shevchenko |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Plants, Vol 11, Iss 20, p 2762 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2223-7747 |
| DOI: |
10.3390/plants11202762 |
| Popis: |
Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study was to determine the effect of pumpkin seed flour on conformational changes in the structure of protein substances of dough and bread from wheat flour by near-infrared reflection spectroscopy. The protein profile changed to complete when replacing 10% or more of wheat flour because the score for all amino acids was higher than 100%. The utilitarian coefficient indicates the same balance of amino acids in proteins of all samples. As the percentage of substitution increases, the number of amino acids used for anabolic purposes decreases, and these are more fully utilized by the body. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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