Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

Indrani, D.; Prabhasankar, P.; Rajiv, Jyotsna; Rao, G. Venkateswara

doi:10.1016/j.foodres.2007.08.005

Cited by 54 publications

(66 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Indrani et al (2007) also reported that addition of milk proteins increased dough stability up to 10 % level but beyond it dough stability decreased. As the level of flour blends in composite doughs increased, farinograph mixing tolerance index increased significantly from 5 to 15 % addition of whey and casein proteins and their hydrolysates.…”

Section: Farinographmentioning

confidence: 92%

“…Pasting point showed significant (p≤0.05) decrease with the fortification of milk protein concentrates and hydrolysates when compared with control, while in case of casein concentrates and hydrolysates no significant difference (p≤0.05) was found between 5 and 15 and 5-10 % level of incorporation respectively. Indrani et al (2007) reported decrease in peak viscosity values with increased level of WPC in the wheat flour WPC blend. Bimlesh and Malik (1996) in their study on ultrafiltered whey protein concentrate stated that there was a decrease in viscosity of WPC initially and then (at 50°C and above) an increase due to denaturation of whey proteins.…”

Section: Pasting Propertiesmentioning

confidence: 95%

“…The relative lower percentage of water absorption in wheat flour blend with protein concentrates may be attributed to lower water binding ability of milk proteins than wheat flour. Indrani et al (2007) reported water absorption decreased as the amount of whey protein concentrate in the wheat flour blend increased up to 10 %. Arrival times and mixing tolerance increased significantly (p≤0.05) by replacement of wheat flour with whey protein, casein and their hydrolysates, while dough development time showed significant (p≤0.05) increase on 5 % level of whey protein but significantly decreased on 10 and 15 % addition when compared with control.…”

Section: Farinographmentioning

confidence: 97%

See 2 more Smart Citations

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

et al. 2015

View full text Add to dashboard Cite

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.

show abstract

Section: Farinographmentioning

confidence: 92%

Section: Pasting Propertiesmentioning

confidence: 95%

Section: Farinographmentioning

confidence: 97%

See 1 more Smart Citation

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

et al. 2015

View full text Add to dashboard Cite

show abstract

“…There are several reports of the effect of whey and whey protein concentrate (WPC) on the properties of wheat-based products (Erdogdu-Arnoczky et al 1996;Kadharmestan et al 1998;Zadow 1981;Indrani et al 2007). The performance of whey protein concentrate (WPC) in bread and cake baking has been studied by De Vilbiss et al (1974).…”

Section: Introductionmentioning

confidence: 99%

Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies

et al. 2014

View full text Add to dashboard Cite

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of cookies were investigated. Water absorption (%) decreased significantly as the amount of milk protein concentrates and hydrolysates increased up to a level of 15 % in the wheat flour. Dough extensibility decreased with inrease in parental proteins and their hydrolysates in wheat flour, significantly. Similarly, the pasting properties also varied significantly in direct proportion to the quantity added in the wheat flour. The colour difference (ΔE) of cookies supplemented with milk protein concentrates and hydrolysates were significantly higher than cookies prepared from control. Physical and sensory characteristics of cookies at 5 % level of supplementation were found to be acceptable. Also the scores assigned by the judges for texture and colour were in good agreement with the measurements derived from the physical tests.

show abstract

“…Most bakery products can basically be enriched and fortified (Indrani et al, 2007). A large variety and quantity of materials is produced industrially in powder form (Fitzpatrick et al, 2004;Fitzpatrick et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

The Facilities of Spray Dried Honey Powder Use as a Substitute for Sugar in Cookie Production

Kılınç¹

2017

J Food Health Sci

View full text Add to dashboard Cite

Abstract:The cookie stands out as a high sugar content product. Recently, with the discussion of the adverse effects of sugar on health, a high number of food materials have been used as a sugar substitute. One of these is honey which was also used as sweeteners in the past. Honey might be regarded as a good alternative due to its natural origin, and its high content of vitamins, minerals and antioxidants. In this study, the mixture of honey maltodextrin (60/40%) resulting from spray-drying was incorporated in different proportions (0, 20, 40, 60, 80, 100%) instead of sugar, so the target was both to minimize the negative effect of sugar on health and to create a functional food product, enriched by nutrients. In the cookies produced, some physical, sensory, chemical and nutritional properties were investigated. With the substitution of honey powder, the diameter of the cookies and spread ratio decreased, it was found that the thickness values did not change. In addition, the hardness and a* values have increased and L* and b* values have decreased. In terms of chemical properties; moisture, ash, mineral, total phenolic contents increased with the increasing amount of honey powder but there were not significant changes in water activity, crude protein, crude fat values of cookie samples. Thus, energy values were decreased. Consequently, it was found that substitution of sugar with 100% honey powder is suitable to improve cookies chemical and nutritional characteristics and up to 60% is suitable to protect sensory and physical properties.

show abstract

Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

Cited by 54 publications

References 6 publications

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

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

Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies

The Facilities of Spray Dried Honey Powder Use as a Substitute for Sugar in Cookie Production

Contact Info

Product

Resources

About