Protein-selenized enriched breads Book in Scopus uri icon

abstract

  • © 2019 Elsevier Inc. All rights reserved.Breads greatly contribute to dietary intake of selenium (Se) for the world¿s population. The intrinsic and extrinsic Se sources are converted by yeast and other fermenting microorganisms into the organic forms selenomethionine (SeM) and selenocysteine (SeC). The wheat Se concentration is mainly affected by soil fertility and the addition of Se-enriched fertilizers. The wheat dry-milling process to produce refined flour diminishes the amount of Se because is mainly present in the aleurone layer. Therefore, whole-wheat breads usually contain more Se than their white counterparts. The technology to manufacture leavened breads greatly affects Se bioavailability because yeast and sourdough cultures are highly efficient in transforming this mineral into more active forms. The sprouting or germination of wheat and other grains such as soybean or chickpeas in the presence of Se salts enhances the conversion of inorganic forms into organic ones. Thus, tailor-made flours with high organic Se can be obtained and used to produce composite flours for baking purposes. The use of sprouted wheat combined with yeast and/or LAB fermentation in the presence of Se salts is the most effective way to obtain breads with high levels of organic Se. The supranutritional intakes of inorganic and organic Se have been linked to the prevention of oxidative stress, cancer, viral diseases (HIV and hepatitis), poor immune function, cognitive decline, and cardiovascular disease. This chapter summarizes factors that affect the presence of Se in wheat-based bakery items, as affected by agronomic practices, dry-milling, bread-making and supplementation with other nonwheat flours and their effects on health.

publication date

  • January 1, 2019