Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Svitlana Litvynchuk; Oleg Galenko; Alessio Cavicchi; Costanza Ceccanti; Chiara Mignani; Lucia Guidi; Anastasiia Shevchenko

doi:10.3390/plants11202762

Plants (Oct 2022)

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Svitlana Litvynchuk,
Oleg Galenko,
Alessio Cavicchi,
Costanza Ceccanti,
Chiara Mignani,
Lucia Guidi,
Anastasiia Shevchenko

Affiliations

Svitlana Litvynchuk: Department of Physics, National University of Food Technologies, 01601 Kyiv, Ukraine
Oleg Galenko: Department of Technology of Meat and Meat Products, National University of Food Technologies, 01601 Kyiv, Ukraine
Alessio Cavicchi: Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
Costanza Ceccanti: Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
Chiara Mignani: Department of Political Sciences, Communication and International Relations, University of Macerata, 62100 Macerata, Italy
Lucia Guidi: Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
Anastasiia Shevchenko: Department of Bakery and Confectionery Goods Technologies, National University of Food Technologies, 01601 Kyiv, Ukraine

DOI: https://doi.org/10.3390/plants11202762
Journal volume & issue: Vol. 11, no. 20
p. 2762

Abstract

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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.

Published in Plants

ISSN: 2223-7747 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Botany
Website: http://www.mdpi.com/journal/plants

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