Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate

Abstract

This study examined the textural and sensory effects of bread formulated using a Palmaria palmata protein hydrolysate with in vitro renin inhibitory properties. Four formulations were examined; a wheat flour control bread, a control bread containing 4% P. palmata protein hydrolysate, a buckwheat bread consisting of a blend of 70% wheat: 30% buckwheat, and a fourth formulation of the buckwheat bread containing 4% P. palmata hydrolysate. The volume, colour, texture profile, moisture, crumb structure, sensory attributes and renin inhibitory activity of all four baked breads are presented. Bright field light microscopy and confocal scanning laser microscopy images using a new triple labelling protocol were also obtained to visualise the main ingredients of the breads. It was observed that the addition of 4% P. palmata protein hydrolysate to the wheat bread control did not affect the texture or sensory properties of the bread to a large degree. Furthermore, when compared to the control, the bread containing the hydrolysate retained renin inhibitory bioactivity after the baking process. This study highlights that baked products may be a suitable delivery vehicle for bioactive compounds. The study demonstrates that the health value of bread was increased through the addition of a seaweed protein hydrolysate.