Effects of whey and soy protein addition on bread rheological property of wheat flour

Zhou, Jianmin; Liu, Junfei; Tang, Xiaozhi

doi:10.1111/jtxs.12275

Cited by 69 publications

(88 citation statements)

References 29 publications

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“…The effect of oilseed flours on breads is determined by their components. It is known that the incorporation of fibers [ 84 ], such as celluloses, or vegetable proteins [ 95 ] usually reduces the specific volume of the bread’s original firmer textures. The effect of the incorporation of oils on breads depends on their added quantity.…”

Section: Bread Qualitymentioning

confidence: 99%

Bread Enrichment with Oilseeds. A Review

Lamo

2018

Foods

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The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition.

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Section: Bread Qualitymentioning

confidence: 99%

Bread Enrichment with Oilseeds. A Review

Lamo

2018

Foods

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“…У світовій практиці широке застосування в харчових цілях мають білки насіння сої (Peshuk et al, 2015;Sharma et al, 2016;Zhou et al, 2017;Kalenik et al, 2017;Ziegler et al, 2017). Однак у сої міститься значна кількість ізофлавоноїдів, котрі при споживанні людиною можуть спричинити гормональний дисбаланс та порушення роботи щитоподібної залози (Randulová et al, 2011).…”

Section: вступunclassified

Assessment of organoleptic and functional-technological indices of truncated semi-finished products

Simonova¹,

Пешук²

2019

SMLNUVMBF

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Manufacturing of chopped products of poultry meat and lentils is one of the promising areas of meat food production. The combination of animal and plant components allows to supplement the products with lacking biologically active substances and to obtain food products with a required chemical composition. In this respect, issues related to the investigation of the possibility to use lentil flour, maize grits in prefabricated poultry meat products, and the improvement of their technology are relevant. An analytical review of the literature was conducted, meat for processing was selected, new recipes of truncated semi-finished products using lentil flour, maize grits were developed, organoleptic parameters of truncated semi-finished products were determined, physicochemical and functional-technological properties of minced meat products of semi-finished raw and finished products were investigated. The main raw material for the production of semi-finished products is semi-lean pork, goose meat, chicken meat, sprouted lentil flour, maize grits for pre-dust and other components according to the developed formulation. Cutlets were taken as a control sample, its recipe include first grade beef, semi-lean pork, wheat flour bread, wheat bread wheat bread and other ingredients. According to the organoleptic evaluation of new types of minced semi-finished products, it was found that the best organoleptic properties had samples that included semi-lean pork and chicken meat, with addition of 8% of sprouted lentil flour and chicken meat, with the addition of 12% of lentil flour. It was revealed that meat and lentil flour cause the increase of the weight fraction of protein (16.91, 18.04%) in specimens number 1 and number 3. The moisture- and grease-retention capacity of the products is improved by the use of lentil flour and maize grits for pre-dust in samples No. 2 and No. 3

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“…Wheat flour is considered as the basic ingredient for most breads. There have been numerous studies to investigate the possibility of improving the nutritional value of bread with the addition of different ingredients like mealworm powder (Roncolini et al., 2019), pulses (Boukid, Zannini, Carini, & Vittadini, 2019), vitamins, and minerals (Rosell, 2007), selenium enriched soya malt (Stabnikova, Antoniuk, Stabnikov, & Arsen’eva, 2019), microencapsulated fish oil (Hasani, Ojagh, Hasani, & Ghorbani, 2019), sorghum flour (Istianah, Ernawati, Anal, & Gunawan, 2018), whey protein concentrate, and soy protein isolate (Song, Perez‐Cueto, & Bredie, 2018; Zhou, Liu, Tang, & Tang, 2018). Protein fortification of wheat bread is the quite commonly used method to improve its nutritional quality, which may help in reduction of protein‐calorie malnutrition for people especially in low income countries, whose diet consist mainly of cereal food (Boukid et al., 2019; El‐Adawy, 1997; Indrani, Prabhasankar, Rajiv, & Rao, 2007; Okafor, Okafor, Ozumba, & Elemo, 2012; Zhou et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…(Ha & Zemel, 2003). Whey protein has been incorporated advantageously into various bakery products like bread (Indrani et al., 2007; Song et al., 2018; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, 2018; Zhou et al., 2018), biscuits (Islam, Amin, Aggarwal, & Kumar, 2017; Parate, Kawadkar, & Sonawane, 2011), cookies (Gani et al., 2014; Wani, Gull, Allaie, & Safapuri, 2015). A nutritional improvement of breads has also been achieved by adding pasteurized whey to bread dough formulation by some authors (Bilgin, Dağlıoğlu, & Konyalı, 2006; El‐Batawy, Mahdy, & Abo El‐Naga, 2018; Salazar et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

Akyüz

Mazı

2020

J Food Process Preserv

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This study aimed to investigate the potential of Kluyveromyces lactis to be used as baker's yeast in production of lean bread (100% of wheat flour) and sucrose (10%), lactose (10%), or whey (13.35%) supplemented breads. The pH, total titratable acidity, baking loss, specific volume, color parameters, textural, and sensory properties of breads produced by K. lactis were measured and compared with those of breads produced by commercial baker's yeast. Type of yeast and dough formulation had significant influences on pH, specific volume, baking loss, textural parameters, and color parameters of breads. Commercial baker's yeast presented better results than K. lactis in lean bread. The investigated parameters of K. lactis leavened bread were improved with the addition of each ingredient. Whey and lactose added breads leavened by K. lactis had quality characteristics and sensory scores as good as or better than the breads leavened by commercial baker's yeast. Practical applications Several studies have focused on the increase in the nutritional value of wheat based bread. Fortification of dough with whey improves bread protein quality, but also may negatively affect the other quality characteristics of bread. Moreover, breads containing whey powder may not be suitable for people with lactose intolerance due to the high amount of lactose found in it. Kluyveromyces lactis has ability to utilize lactose as a source of carbon. In this study, whey powder fortified bread leavened by K. lactis was judged as acceptable by the sensory panel and received similar scores for odor, taste, and overall acceptability compared to commercial baker's yeast. The results of this study show that K. lactis is feasible yeast for the production of whey powder enriched bread, and thus, may help to use whey powder as a suitable ingredient in bread making.

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Effects of whey and soy protein addition on bread rheological property of wheat flour

Cited by 69 publications

References 29 publications

Bread Enrichment with Oilseeds. A Review

Bread Enrichment with Oilseeds. A Review

Assessment of organoleptic and functional-technological indices of truncated semi-finished products

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

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