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.
Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheological characteristics of the samples are influenced by the type of added flour and the amount of protein present in each sample.
The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes remaining after extraction of juices/oil from plants such as sea buckthorn or hemp can be valorized as they are rich in proteins, fibers and many bioactive compounds. Their use in bread making is a good solution to enrich the nutritional value of bread. Pea protein concentrate, hemp and sea buckthorn ingredients from press cakes by-products were added to whole wheat flour in different percentages and combinations (2% pea protein concentrate; 1% pea + 2% sea buckthorn ingredients; 1% pea + 2% hemp ingredients). Bread samples were obtained through three technological methods: one phase baking process (dough), two phases (sponge and dough) and one phase with dried sourdough added directly into the dough. A control sample (100% wheat whole flour) was considered. The mixtures of whole wheat flour and plant protein ingredients were rheologically tested. The bread samples were physicochemically analyzed (protein, fat, carbohydrates, energy value) and sensory characteristics were evaluated (texture, color and overall acceptability). The changes in the physicochemical characteristics, rheology behavior, microstructure and sensory quality were evaluated and compared. The energy from protein varied from 17.26 to 19.34% which means that all the samples can be considered “a source of protein”. Hardness decreased in samples with sponge and dried sourdough which reflect the importance of technology in keeping the freshness of the product. The most appreciated were the samples with pea protein concentrate, with hemp ingredient obtained through an indirect bread making process and the sample with sea buckthorn ingredient prepared through a direct bread making process using dried sourdough.
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