A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Xiaozhi Tang,Junfei Liu

doi:10.1155/2017/2618020

Abstract

The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and breakdown torque and a decrease in stability time (MST) and minimum torque (MMT). The gelation of WP during the heat treatment increased dough peak torque (MPT), G′, and G′′. As a contrast, the addition of soy protein (SP) increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

Highlights

With increasing concern regarding the nutrition and flavor of food products, the development of wheatbased bakery foods that are enriched with foreign protein additives is increasingly popular [1]
As the substitution level of whey protein (WP) increased from 0% to 20%, Mixolab development time (MDT) increased and Mixolab stability time (MST) decreased
As the WP level was further increased to 30%, no significant changes for MDT but MST increased from 3.66 to 5.26 min

Summary

Introduction

With increasing concern regarding the nutrition and flavor of food products, the development of wheatbased bakery foods that are enriched with foreign protein additives is increasingly popular [1]. Soybean contains the highest quality and quantity protein of any other plant sources and is an inexpensive source of protein and calories for human consumption and in addition, it is seen as a low cost substitute for milk proteins in developing countries [3]. Soy proteins are reported having beneficial effects on nutrition and health, such as prevention of cancer, diabetes, and obesity and protection against bowel and kidney diseases. Both whey and soy proteins are the most used proteins in protein fortified food products

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