Empirical rheology of wheat flour doughs with pea, soybean and whey protein isolates

Amanda De Cássia Nogueira,Caroline Joy Steel,Rafael Kaian Do Nascimento De Aquino

doi:10.1590/fst.23921

Amanda De Cássia Nogueira, Caroline Joy Steel + Show 1 more

Open Access

https://doi.org/10.1590/fst.23921

Copy DOI

Abstract

The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also to improve their protein quality, especially concerning the lysine content, the limiting amino acid in wheat flour. As an alternative to enrichment, protein isolates become viable because they provide protein content and quality. However, that the addition of protein sources to wheat flour greatly affects its rheological properties. Thus, the objective of this study was to evaluate the empirical rheology of wheat flour doughs substituted by pea (PPI), soybean (SPI), and whey (WPI) protein isolates, comparing the behavior of these three sources in order to predict the best application. Of all the isolates, PPI seems to have interfered less in the rheological profile of pure flour. WPI caused major changes, while SPI remained intermediate, but closer to PPI. Concentrations of PPI and SPI up to 10% and WPI up to 5% did not greatly modify the viscoelastic profile of the dough, which would allow the use of these mixtures in the production of breads, while higher concentrations would be more suitable for the manufacture of molded biscuits, in which the formation of a protein network is not necessary.

Highlights

Protein enrichment of cereal-based products has been carried out to improve their nutritional properties, increase the consumption of proteins, or compensate their deficiency in certain limiting amino acids such as lysine
Our objective was to evaluate the empirical rheology of wheat flour doughs added with pea, soybean, and whey protein isolates, comparing the behavior of these three sources, in order to define the application of doughs and the need for adjustments in the process
Concerning empirical rheological properties, the addition of protein isolates to wheat flour caused a weakening of the dough, except at a concentration of 5% whey protein isolate (WPI), which caused an apparent strengthening

Summary

Introduction

Protein enrichment of cereal-based products has been carried out to improve their nutritional properties, increase the consumption of proteins, or compensate their deficiency in certain limiting amino acids such as lysine. Refined wheat flour, as the main ingredient of bakery products, and considering its protein profile, can be improved by adding ingredients and/or raw materials rich in protein (Gani et al, 2015). It is known that they have been studied concerning their functional features, whether technological or physiological. Since functionality depends on the means in which these proteins are inserted (Foegeding et al, 2011), it is paramount to study their behavior in the product matrix during all stages of the process, in addition to the interaction of the several protein sources (Gani et al, 2015).

Objectives

Methods

Results

Conclusion