Corrigendum to “Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours” [Food Chem. 233 (2017) 514–524](S0308814617307392)(10.1016/j.foodchem.2017.04.158);Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours

Food Chemistry

Volumn 233, Issue , 2017, Pages 514-524

  Wu, Tong ^a,b   Taylor, Cheryl ^a   Nebl, Thomas ^a   Ng, Ken ^b   Bennett, Louise E ^a,c  

^a CSIRO   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c MONASH UNIVERSITY   (Australia)

Author keywords

Baking; Carbohydrate; Fibre; In vitro digestion; Maillard, dough, amino acid; Phytochemicals; Protein

Indexed keywords

AMINO ACIDS; BAKERIES; CARBOHYDRATES; CHEMICAL ANALYSIS; FIBERS;

BAKING; CHEMICAL COMPOSITIONS; CORRELATION ANALYSIS; IN-VITRO DIGESTIONS; INTESTINAL DIGESTION; MAILLARD; PHYTOCHEMICALS; PROTEIN DIGESTIBILITY;

PROTEINS;

AMARANTH; AMINO ACID; CARBOHYDRATE; GLUTEN; POLYPHENOL DERIVATIVE; POLYPHENOL;

AMINO ACID ANALYSIS; ARTICLE; ASH; BREAD; BUCKWHEAT; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIGESTION; FLOUR; GLUTEN FREE DIET; IMMUNOGENICITY; IN VITRO STUDY; LUPIN; PEA; RYE; SPELT; WHEAT; ANALYSIS; CHEMISTRY; COOKING;

BREAD; CARBOHYDRATES; COOKING; FLOUR; GLUTENS; POLYPHENOLS;

EID: 85018990961     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.12.039     Document Type: Erratum

References (40)

1. Abdel-Aal, E.S.M., Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods. Lwt-Food Science and Technology 41:7 (2008), 1282–1288.
2. Ainsworth, E.A., Gillespie, K.M., Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. Nature Protocols 2:4 (2007), 875–877.
3. Alajaji, S.A., El-Adawy, T.A., Nutritional composition of chickpea microwave cooking and other (Cicer arietinum L.) as affected by traditional cooking methods. Journal of Food Composition and Analysis 19:8 (2006), 806–812.
4. Becker, R., Wheeler, E.L., Lorenz, K., Stafford, A.E., Grosjean, O.K., Betschart, A.A., et al. A compositional study of amaranth grain. Journal of Food Science 46:4 (1981), 1175–1180.
5. Bondia-Pons, I., Nordlund, E., Mattila, I., Katina, K., Aura, A.M., Kolehmainen, M., et al. Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread. Nutrition Journal, 2011, 10.
6. Chen, R., Wang, J.B., Zhang, X.Q., Ren, J., Zeng, C.M., Green tea polyphenol epigallocatechin-3-gallate (EGCG) induced intermolecular cross-linking of membrane proteins. Archives of Biochemistry and Biophysics 507:2 (2011), 343–349.
7. Deng, Y., Padilla-Zakour, O., Zhao, Y.Y., Tao, S.S., Influences of high hydrostatic pressure, microwave heating, and boiling on chemical compositions, antinutritional factors, fatty acids, in vitro protein digestibility, and microstructure of buckwheat. Food and Bioprocess Technology 8:11 (2015), 2235–2245.
8. Deora, N.S., Deswal, A., Mishra, H.N., Functionality of alternative protein in gluten-free product development. Food Science and Technology International 21:5 (2015), 364–379.
9. Di Cagno, R., De Angelis, M., Auricchio, S., Greco, L., Clarke, C., De Vincenzi, M., et al. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Applied and Environment Microbiology 70:2 (2004), 1088–1096.
10. Fares, C., Menga, V., Martina, A., Pellegrini, N., Scazzina, F., Torriani, S., Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with beta-glucan and Bacillus coagulans GBI-30, 6086. Journal of Cereal Science 65 (2015), 260–266.
11. Fujihara, S., Sasaki, H., Aoyagi, Y., Sugahara, T., Nitrogen-to-protein conversion factors for some cereal products in Japan. Journal of Food Science 73:3 (2008), C204–C209.
12. Gibb, S., Strimmer, K., MALDIquant: A versatile R package for the analysis of mass spectrometry data. Bioinformatics 28:17 (2012), 2270–2271.
13. Gorinstein, S., Pawelzik, E., Delgado-Licon, E., Haruenkit, R., Weisz, M., Trakhtenberg, S., Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses. Journal of the Science of Food and Agriculture 82:8 (2002), 886–891.
14. Helou, C., Jacolot, P., Niquet-Leridon, C., Gadonna-Widehem, P., Tessier, F.J., Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread. Food Chemistry 190 (2016), 904–911.
15. Horszwald, A., Troszynska, A., del Castillo, M.D., Zielinski, H., Protein profile and sensorial properties of rye breads. European Food Research and Technology 229:6 (2009), 875–886.
16. Hulse, J., Rachie, K., & Billingsley, L. (1977). Nutritional Standards And Methods Of Evaluation For Food Legume Breeders. In I. D. R. Centre (Ed.)). Ottawa, Canada.
17. Iskandar, M.M., Lands, L.C., Sabally, K., Azadi, B., Meehan, B., Mawji, N., et al. High hydrostatic pressure pretreatment of whey protein isolates improves their digestibility and antioxidant capacity. Foods 4:2 (2015), 184–207.
18. Leenaars, M., Moughan, P.J., The apparent digestibility of energy, nitrogen and fiber and the biological value of protein in low-fiber and high-fiber wheat breads. Plant Foods for Human Nutrition 44:2 (1993), 187–194.
19. Maehre, H.K., Edvinsen, G.K., Eilertsen, K.E., Elvevoll, E.O., Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta). Journal of Applied Phycology 28:1 (2016), 581–590.
20. Mandalari, G., Adel-Patient, K., Barkholt, V., Baro, C., Bennett, L., Bublin, M., et al. In vitro digestibility of beta-casein and beta-lactoglobulin under simulated human gastric and duodenal conditions: A multi-laboratory evaluation. Regulatory Toxicology and Pharmacology 55:3 (2009), 372–381.
21. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., et al. A standardised static in vitro digestion method suitable for food – An international consensus. Food & Function 5:6 (2014), 1113–1124.
22. Monsoor, M.A., Yusuf, H.K.M., In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum). International Journal of Food Science & Technology 37:1 (2002), 97–99.
23. Mustafa, A., Aman, P., Andersson, R., Kamal-Eldin, A., Analysis of free amino acids in cereal products. Food Chemistry 105:1 (2007), 317–324.
24. Nørgaard, J.V., Dietary protein in pig nutrition. Bach-Knudsen, K.E., Kjeldsen, N.J., Poulsen, H.D., Jensen, B.B., (eds.) Nutritional physiology of pigs, 2012, Videncenter for Svineproduktion, Foulum.
25. Papasidero, D., Manenti, F., Pierucci, S., Bread baking modeling: Coupling heat transfer and weight loss by the introduction of an explicit vaporization term. Journal of Food Engineering 147 (2015), 79–88.
26. Picariello, G., Miralles, B., Mamone, G., Sanchez-Rivera, L., Recio, I., Addeo, F., et al. Role of intestinal brush border peptidases in the simulated digestion of milk proteins. Molecular Nutrition & Food Research 59:5 (2015), 948–956.
27. Ranhotra, G.S., Gelroth, J.A., Novak, F.A., Bock, M.A., Winterringer, G.L., Digestibility of complex carbohydrates and protein in wheat breads. Cereal Chemistry 59:6 (1982), 493–495.
28. Reddy, N.R., Balakrishnan, C.V., Salunkhe, D.K., Phytate phosphorous and mineral changes during germination and cooking of black gram (Phaseolus-Mungo) seeds. Journal of Food Science 43:2 (1978), 540–543.
29. Rostamian, M., Milani, J.M., Maleki, G., Physical properties of gluten-free bread made of corn and chickpea flour. International Journal of Food Engineering 10:3 (2014), 467–472.
30. Shewry, P.R., Lovegrove, A., Exploiting natural variation to improve the content and composition of dietary fibre in wheat grain: A review. Acta Alimentaria 43:3 (2014), 357–372.
31. Simonato, B., Pasini, G., Giannattasio, M., Peruffo, A.D.B., De Lazzari, F., Curioni, A., Food allergy to wheat products: The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust. Journal of Agricultural and Food Chemistry 49:11 (2001), 5668–5673.
32. Sivam, A.S., Sun-Waterhouse, D., Quek, S., Perera, C.O., Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. Journal of Food Science 75:8 (2010), R163–R174.
33. Smith, F., Pan, X.Y., Bellido, V., Toole, G.A., Gates, F.K., Wickham, M.S.J., et al. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. Molecular Nutrition & Food Research 59:10 (2015), 2034–2043.
34. Sollid, L.M., Molecular basis of celiac disease. Annual Review of Immunology 18 (2000), 53–81.
35. Sun-Waterhouse, D., Sivam, A.S., Cooney, J., Zhou, J., Perera, C.O., Waterhouse, G.I.N., Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC. Food Research International 44:9 (2011), 3047–3056.
36. Swieca, M., Gawlik-Dziki, U., Dziki, D., Baraniak, B., Czyz, J., The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chemistry 141:1 (2013), 451–458.
37. Uhde, M., Ajamian, M., Caio, G., De Giorgio, R., Indart, A., Green, P.H., et al. Intestinal cell damage and systemic immune activation in individuals reporting sensitivity to wheat in the absence of coeliac disease. Gut, 2016, 10.1136/gutjnl-2016-311964 published on-line.
38. Untersmayr, E., Jensen-Jarolim, E., The role of protein digestibility and antacids on food allergy outcomes. Journal of Allergy and Clinical Immunology 121:6 (2008), 1301–1308.
39. Villarino, C.B.J., Jayasena, V., Coorey, R., Chakrabarti-Bell, S., Foley, R., Fanning, K., et al. The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality. Food Research International 76 (2015), 58–65.
40. Villemejane, C., Denis, S., Marsset-Baglieri, A., Alric, M., Aymard, P., Michon, C., In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses. Food Chemistry 190 (2016), 164–172.