Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

Abstract

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p≤0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein -starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.

Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread

“…Furthermore, increases in peak viscosity and gelatinization temperature were observed in composite flours of wheat, cereals, legumes, or sago flours [ 30 – 33 ]. By contrast, other reports have indicated that addition of legumes protein isolates and milk proteins reduced the peak viscosity of the dough [ 34 , 35 ]. The difference could be attributed to the variation in the added materials that in the latter is protein isolates which are devoid of sugars or starches whereas in the former the whole materials are added which might contains sugars and starches that increase the viscosity and gelatinization temperature.…”

Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates

“…Schmiele et al (2017) reported a significant anti-retrogradation effect of soy protein hydrolysate in breads, which would be of interest in preventing the staling of bakery products. Gani et al (2015b) also found a decrease in breakdown and setback values when adding whey protein hydrolysate, as did Ondrani et al (2007) by adding whey protein concentrate.…”

“…At higher percentages of substitution of both hydrolysates (>10%), it was possible to observe that flour hydration almost did not happen in the dough formation process, not enabling the conventional dough to take form, this way resulting in a more fluid dough. Gani et al (2015b), despite working with smaller proportions (up to 15%), also observed an increase in AT with the incorporation of hydrolyzed whey protein.…”

“…Thus, the study of the empirical rheology of wheat flour doughs with the addition of protein hydrolysates is very important, not only because it is the initial stage and aims to predict their behavior in the process, but also because the hydrolysates are little explored in this scope. On addition, generally studies with relatively low concentrations are found: up to 15% of whey protein hydrolysate (Gani et al, 2015a;2015b); up to 4.5% of collagen protein hydrolysate (Menezes et al, 2014); up to 20% of soy protein hydrolysates (Schmiele et al, 2017) and up to 3% of Lima bean and cowpea hydrolysates (Franco-Miranda et al, 2017); all studies, in replacement of wheat flour. We chose to add collagen and whey protein hydrolysates (0 to 20%) to wheat flour and to evaluate the rheological behavior of the doughs produced, not only because of the desired properties of these hydrolysates (high protein content, amino acid content, lower allergenicity, foaming properties, emulsification and gelation), but also because of the differences in their composition.…”

Bitter taste masking of enzyme‐treated soy protein in water and bread

“…By adding soy protein to bread, both the total protein quantity and quality are thereby increased . However, addition of other ingredients than gluten proteins to bread will have a negative effect on the sensory quality of bread . According to Gani et al ., addition of milk proteins and their hydrolysates will affect the sensory quality, including crust and crumb color, texture and flavor.…”