Abstract
Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.
Highlights
Nowadays, people are more aware of what they consume and they want nutritionally improved products like bread with a high protein content, which can provide nitrogen and amino acids to the body
The protein and carbohydrates content constitute the main differences in the compositional profile, because of the substitution of wheat flour (which has a high starch content of 74.65% dry matter (d.m.)) by protein concentrates with protein contents of 84.22% d.m. for pea protein concentrate (PP) and 43.01% d.m. for soy protein concentrate (SP)
The total change in crumb colour was higher in the PP than SP breads
Summary
People are more aware of what they consume and they want nutritionally improved products like bread with a high protein content, which can provide nitrogen and amino acids to the body. There is a general global trend towards reducing the use of animal proteins and increasing the consumption of plant proteins for protecting the environment and for reducing gas emissions. The forecasted bread consumption volume in Europe is estimated to reach 18,797 million kg by 2021 [1]. The use of wheat flour in baking manufacturing has some limitations from a nutritional point of view. Replacement of wheat flour by different ingredients in bakery products brings health effects, and changes the dough rheology and technological features [2]
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