ArticleMolecules (Basel, Switzerland)2022
Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Characterization of Fibrous Protein Gel Network Properties in Brewer's Yeast-Enhanced Meat Analogs Produced by High-Moisture Extrusion.Gels (Basel, Switzerland) · 2026Article
- Chemical Composition and Functional Effects of Oilseed Cakes on Redox Balance, Immune Function, Growth Performance, and Carcass Characteristics in Swine Production: A Review.Animals : an open access journal from MDPI · 2026Review
- Physicochemical and Sensory Analysis of Sorghum, Rice, and Teff Flours Blending With Flaxseed Flour for Better QualityFood science & nutrition · 2025Article
- Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Frontiers in nutrition · 2025Article
- Insight into the nutritional, physicochemical, functional, antioxidative properties andCurrent research in food science · 2024Article
- Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics.Foods (Basel, Switzerland) · 2023Article
- Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology.Applied biochemistry and biotechnology · 2023Review
- Selected Physical and Spectroscopic Properties of TPS Moldings Enriched with Durum Wheat Bran.Materials (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThis study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread.
methodsThe changes at the molecular level were assessed in bread using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). Bread prepared with buckwheat, flaxseed, and pea protein was enriched with PF at a concentration of 5-15%.
resultsThe results showed that the pasting parameters of dough supplemented with PF were significantly decreased compared to the control sample. The obtained bread samples were characterized by good quality and had 14.6% of carbohydrate, 16.3% of protein, 10.2% of fiber, and 4.0% of fat, with a caloric value of 177 kcal/100 g. The addition of PF had little influence on crumb mechanical properties. The ATR-FTIR analyses revealed spectral changes in the region related to protein and carbohydrate structures, as well as changes in band intensity characteristic of α-1,4-glycoside and α-1,6-glycoside bonds. The analyses showed that the main starch skeleton remained clearly visible.
conclusionsPF up to 10% can be potentially applied as a functional ingredient in the production of bread based on buckwheat and linseed flour. Such low-carbohydrate bread can be particularly useful to diabetics.
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