Prieto-Vázquez Del Mercado Pavel, Mojica Luis, Morales-Hernández Norma
Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Unidad Zapopan, Zapopan 45019, Mexico.
Foods. 2022 Aug 10;11(16):2399. doi: 10.3390/foods11162399.
The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health.
当前的生活方式以及对更健康食品的趋势，使得消费者对获取具有更好营养成分的面包产品的兴趣日益浓厚，主要是高蛋白、高纤维和低脂肪的产品。将不同的蛋白质来源作为功能性成分加入，改善了营养状况，但也可能影响面团特性和面包的最终品质。本综述着重探讨不同动物、植物和混合蛋白质来源的加入以及蛋白质添加的百分比，分析营养变化及其对面团特性、不同质地参数、外观的影响，以及对面包风味和健康相关效应的影响。还讨论了诸如发芽和基于酸面团的技术等替代加工技术。使用发酵面团可以改善面团的营养成分和特性，对面包的质地、外观、风味和香气产生积极影响。创新替代蛋白质来源并结合能够更好地融入这些成分的技术策略至关重要，这不仅是为了改善营养状况，也是为了保持面包的质地并提升其感官特性，从而增强对消费者健康的影响。
