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

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dc.contributor.authorLitvynchuk (Vorontsova), Svitlana
dc.contributor.authorGalenko, Oleg
dc.contributor.authorCavicchi, Alessio
dc.contributor.authorCeccanti, Costanza
dc.contributor.authorMignani, Chiara
dc.contributor.authorGuidi, Lucia
dc.contributor.authorShevchenko, Anastasiia
dc.date.accessioned2022-12-22T08:22:30Z
dc.date.available2022-12-22T08:22:30Z
dc.date.issued2022
dc.description.abstractPumpkin 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 pro-file. 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.uk_UA
dc.identifier.citationConformational changes in the structure of dough and bread enriched with pumpkin seed flour / S. Litvynchuk, O. Galenko, A. Cavicchi, C. Ceccanti, C. Mignani, L. Guidi, A. Shevchenko // Plants. – 2022. – 11. – №2762uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/38750
dc.language.isoenuk_UA
dc.subjectbreaduk_UA
dc.subjectdoughuk_UA
dc.subjectpumpkin seed flouruk_UA
dc.subjectnear-infrared reflection spectroscopyuk_UA
dc.subjectproteinuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.subjectкафедра фізикиuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.titleConformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flouruk_UA
dc.typeArticleuk_UA

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