Abstract
Since it is known that the gluten network is responsible for viscoelastic properties in wheat dough and for dough structure strength and gas retention, most studies reported that enrichment of foreign proteins interfered with gluten development and therefore, had negative effects on bread quality. This study compared the effects of whey and soy proteins on the thermomechanical, dynamic rheological and microstructural properties of wheat dough and bread-making quality in a relatively wide range of protein addition (0-30%). The results suggested that selection of the protein source and amount with appropriate functionalities significantly affected the structure of the dough and quality of the bread. Our study is essential for product development and process control when considering the popularity of protein fortified bakery products.
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