Abstract
There has been an increasing interest in developing protein-enriched cereal products of recent. The quality of these products will depend on interactions between proteins and starch presented in the flours. The present study aimed to study the influence of the substitution of maize flour by 25 or 50% of proteins (potato, rice, pea or hydrolyzed gluten). Hydration, pasting, thermal, rheological and textural properties of the flour and mixtures were analyzed. Hydration properties were enhanced by the presence of rice or pea proteins, being the increase more evident when higher the protein content. All flour–protein samples modified pasting profiles, decreasing overall viscosity but increasing gelatinization temperature. Among the different flour–protein samples, those with pea protein presented higher values for hydration, pasting, and rheological parameters. Mixtures with hydrolyzed gluten protein presented the lowest values for both viscoelastic moduli and hardness. Mixtures with potato protein presented the lowest values for hydration properties, but gave the highest hardness among flour–protein gels.
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