Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production

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

“…This can be verified considering the values of 20.7 and 4.5 to 19.9 min, for control and tests, respectively (Table 3). As in this study, Schmiele et al (2017) also observed lower stability values, despite the increase in the values of DDT, working with hydrolyzed soy protein (0 to 20% WF replacement). This phenomenon depends on the force of chemical linkages/interactions, which determine DDT.…”

“…At higher substitution levels, we believe the hydrolysates hindered the absorption of water by wheat flour proteins, which led to a delay in hydration, and in the development of the gluten network. A longer time for the hydration of gluten proteins is required when other proteins are mixed with water and subjected to mechanical shear (Schmiele et al, 2017). 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.…”

“…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.…”

Perfection of technology of production of bakery products on the basis of crushed sprouted wheat grain

“…Для улучшения физиологических процессов в организме человека рекомендуются [20,21] про-растающие семена, содержащие значительное количество ферментов. Установлено, что в про-ростках некоторых культур количество ферментов увеличивается по сравнению с непроросшими семенами в 43 раза, иногда и больше.…”

Controlar os parâmetros de assamento (tempo, temperatura, umidade) pode permitir a melhoria de algumas propriedades físicas e nutricionais de pães

“…A desnaturação das proteínas provoca alterações nas estruturas secundárias, terciárias e quaternárias (SCHMIELE et al, 2017), além disso, também ocorre o rompimento das ligações de hidrogênio (LUO et al, 2018).…”