Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread

Abstract

ABSTRACT In this study, different levels of wheat flour (WF) including 0 (control), 1 (T1), 3 (T3), 6 (T6), and 9% (T9) were substituted with fish protein powder (FPP; produced from silver carp, Hypophthalmichthys moltrix) in bread formulation. The highest protein content and Zeleny index were observed in T9 compared to other flours (P < .05). Regarding the rheological tests in dough samples, substitution of WF at 3% caused the highest development time (4.08 min), stability time (18.55 min), farinograph quality number (93 BU), and the lowest softening degree after 12 min (P < .05). All extensograph parameters except extensibility were significantly elevated with increasing FPP inclusion. Increased FPP substitution led to larger pores in the bread structure and reduced the whiteness index. The sensory evaluation showed the bread staling was postponed in T3 after 48 h (P < .05). Overall, WF can be replaced with FFP at 3% in bread formulation without any negative impacts.