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Low Phenylalanine Egyptian Shamy Bread
 
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Publication date: 2011-12-31
 
Pol. J. Food Nutr. Sci. 2011;61(4):257–262
 
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ABSTRACT
Four formulas were prepared for production of low phenylalanine Egyptian shamy bread suitable for phenylketonuria (PKU) patients. The formulas were based on partial replacement of first break wheat flour (low protein flour) with different levels of corn starch. Pectin and carboxymethylcellulose (CMC) were used as a texture modifier and to improve staling rate of bread. Shamy bread made of 100% first break wheat flour was also prepared for comparison. Chemical composition, amino acids content, dough characteristics, baking test, sensory evaluation and staling rate of bread were investigated. A remarkable reduction of protein, consequently, phenylalanine of bread was detected. Phenylalanine content of formula "D", which contained 66 g of corn starch, 30 g of first break wheat flour, 2 g of pectin and 2 g of CMC, was reduced by 62% compared with the control. The rheological properties of the dough were affected by starch and hydrocolloids incorporation. Sensory characteristics of bread indicated that all formulas were acceptable, but formula "D" seems to be superior for PKU patients.
 
CITATIONS (4):
1.
Low phenylalanine breads as an alternative for patients with phenylketonuria
Mariana Scortegagna, Viviani Oliveira, Isadora Pasini, Medelin Silva, Alessandro Rios, Divair Doneda
British Food Journal
 
2.
Effect of type and amount of modified corn starches on qualitative properties of low‐protein biscuits for phenylketonuria
Alireza Azaripour, Hajar Abbasi
Food Science & Nutrition
 
3.
Strategies Used in Production of Phenylalanine-Free Foods for PKU Management
Nafiseh Soltanizadeh, Leila Mirmoghtadaie
Comprehensive Reviews in Food Science and Food Safety
 
4.
Development of low phenylalanine flour for phenylketonuric patient
Shruti Pandey, Aleena Sunny, Karadka Govindaraju, Ravindra Singh
Journal of Food Processing and Preservation
 
eISSN:2083-6007
ISSN:1230-0322