Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli

Abstract

Defatted soy flour (DSF) and whey protein concentrate (WPC) having protein content of 54.1 and 61.9%, respectively, were blended with wheat flour at 0-15%. Incorporation of DSF increased the farinograph water absorption from 59.3 to 63.8%, whereas addition of WPC decreased the water absorption to 53.5%. The dough stability increased from 4.5 to 8.5 min with DSF. The increase in maximum pressure value was greater on addition of DSF. The peak viscosity value decreased from 818 to 657 and 587 BU on addition of DSF & WPC, respectively. Instant vermicelli prepared by extruding, steaming and frying made the strands tough on addition of DSF or WPC. The moisture content and oil uptake decreased. Combination of DSF and WPC resulted in acceptable quality instant vermicelli having protein content in the range of 15-17% and the in vitro protein digestibility (IVPD) in the range of 70-80%. PRACTICAL APPLICATIONSMarket for the instant vermicelli is increasing with the increase in consumer demand. Instant vermicelli available is just prepared from either refined wheat flour (maida) or semolina (soji). There is a need to have products enriched with protein.Defatted soy flour and whey protein concentrate having protein content in the range of 50-55% can function as the sources of protein. Both have been used in the preparation of high-protein vermicelli, which not only reduced the fat content in the product, but also had a better in vitro protein digestibility. Journal of Texture Studies ISSN 0022-4901 HIGH-PROTEIN INSTANT VERMICELLI

Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli

“…1961). Pasting characteristics of the blends were determined using micro viscoamylograph (model 803201; Brabender, Duisburg, Germany) as described by Sudha et al . (2011a).…”

“…Instant vermicelli was prepared from wheat flour–WB/OB blends (0–20%) individually and also in combination as described by Sudha et al . (2011a).…”

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

“…There were several reports of the effects of whey or soy proteins on the properties of wheat dough and bread making quality (Ammar et al, ; Asghar, Anjum, Allen, Daubert, & Rasool, ; Dhingra & Jood, ; Fleming & Sosulski, ; Kenny et al, ; Ribotta et al, ; Sudha, Rajeswari, & Rao, ; Zadow & Hardham, ). Since it is known that the gluten network is responsible for viscoelastic properties in wheat dough and for dough structure strength and gas retention, most studies above reported that the incorporation of foreign proteins interfered with gluten development and therefore, had negative effects on bread quality.…”

A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

“…There were several reports of the effect of whey or soy proteins on the properties of wheat dough and wheat-based bakery products [3][4][5][6][7][8]. Since it is known that the gluten network is responsible for viscoelastic properties in wheat dough and for dough structure strength and gas retention, most studies above reported that the incorporation of foreign proteins interfered with gluten development and therefore had negative effects on baking products, especially when amount of foreign proteins was higher than 5%.…”