Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D‐Optimal Mixture Design

Abstract

AbstractThe effect of Lupinus and Jatropha protein concentrates (PC) in dough rheology and white bread texture was determined by a d‐optimal mixture design approach. Incorporation of Lupinus PC decreased dough texture profile analysis cohesiveness and increased hardness and resilience. Dough adhesion force, adhesiveness and stringiness decreased with the incorporation of PC, reducing dough extensibility as well (with no effect on maximum resistance and extension work). Lupinus affected markedly dough textural and rheological properties than Jatropha PC. In bread formulation optimization, the use of Lupinus PC (12%) and Jatropha PC (12%) and Lupinus/Jatropha protein isolate (6.4/6.4%) resulting in a tougher bread texture and lower weight and volume. Nonetheless, no difference in specific volume indicated different bread crumb development. Crumb quality resulted more affected with Lupinus PC than with Jatropha‐containing samples. Jatropha PC use in baked food seems to be promising since there was no major effect on bread quality.Practical ApplicationsLegumes represent an alternative resource for bread fortification. These PC had an effect on dough texture and rheology as well on bread texture and crumb quality. Although Lupinus PC, a more studied seed, seems to have a detrimental effect, its combination with Jatropha PC enhanced dough and bread textural properties. Nonetheless, Jatropha PC has a better performance to fortify white bread with no textural detrimental effects, as compared with Lupinus PC. Although Jatropha has not been extensively employed in baking, its functional properties in this kind of food systems seem promising since the use of Jatropha PC caused no major effect on bread quality.