Abstract
3 Abstract: Modified whey protein concentrate (mWPC) is an important functional ingredient having wide range of application in food products. Important functional properties of the whey protein are hydrophilic, swelling and water retention capacity and its ability to absorb and bind water is useful in connection with frozen doughs which are mixed, formed and then held in frozen storage for some length of time before being thawed, proofed and baked. Major objective was to determine the effect of modified whey protein concentrates on instrumental texture profile analysis (TPA) of frozen doughs made from flour with different protein contents. Three commercial wheat flours of protein contents 9.2, 12.7 and 14.2% were studied for making frozen dough. Flours with 9.2 and 14.2% protein contents were fortified with 5% mWPC while 12.7% protein contents flour with 2.5% mWPC. Doughs were prepared by mixing all the ingredients in the dough mixer and after resting divided into different pieces and stored in the walk in freezer at -4 F. The values of o texture profile analysis of the frozen doughs after thawing for hardness, cohesiveness, gumminess, adhesiveness and springiness were determined with LFRA Texture Analyzer. TPA of dough samples was performed on fresh i.e. zero day and then after 15, 30 and 60 days to study the effect of storage and mWPC treatments on TPA parameters of frozen dough. Values of instrumental texture parameters of frozen dough were affected significantly by the addition of mWPC treatments and a significant decrease in the values of hardness, cohesiveness, gumminess and springiness were observed with its addition in dough samples. Results also represent significant effect of different storage periods on TPA parameters of frozen dough showing upward trends in the values of hardness and gumminess while decreasing values of cohesiveness, adhesiveness and springiness were recorded with the increasing storage periods.
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