Correlations among SRC, Mixolab®, process, and technological parameters of protein‐enriched biscuits

Abstract

AbstractBackground and objectivesThere is a growing demand for food products with higher protein content; however, the addition of high‐protein sources to food formulations can affect both the process and the final product, in addition to hindering with product development. In this study, wheat flour (WF) was partially replaced by pea (PPI), soy (SPI), and whey (WPI) protein isolates, at 0%–30% levels for each isolate, following a 23 central composite rotatable design (CCRD). The WF and its protein isolates blends were characterized using solvent retention capacity (SRC) and Mixolab® apparatuses, and results were correlated with process and technological parameters of molded biscuits.FindingsChanges were observed in SRC and Mixolab® parameters, relative to those for the control WF, mainly due to the high water absorption capacities of the protein blends, which affected process and technological characteristics, such as increased formula water additions to the biscuits doughs and shorter baking times, and increased expansion factor, moisture content, and browning of the biscuits. Among the three isolates, a smaller effect of added PPI was observed.ConclusionsEven with the observed differences in biscuit quality characteristics, baked biscuit appearance (i.e., size, shape, and color) was similar to that of the control, thus enabling as much as a 72% overall substitution of WF by the isolates blends, resulting in an increase of up to as much as ~80% in the protein content of the biscuits. These findings demonstrated that both SRC and Mixolab® parameters can be used to help predict biscuit process and product characteristics and suggested that protein blends can be used in maintaining WF parameters and functional baking properties acceptable and suitable for biscuit making.Significance and noveltySRC and Mixolab® parameters can be used to help predict the functional behavior of protein blends, aimed at obtaining quality‐baked products such as biscuits. Different high‐protein sources affect their mixtures with WF in different ways, and their combinations can be used to help maintain WF parameters and functional baking properties acceptable and suitable for healthful, high‐protein biscuits making.