The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology

Abstract

Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheological characteristics of the samples are influenced by the type of added flour and the amount of protein present in each sample.

The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake

“…The decrease of the stability caused by the replacement of 2% of whole wheat flour with the sea buckthorn ingredients from press cake can be explained by the fact that the sea buckthorn ingredient used in the experiments brought different proteins and fibers into the wheat dough diluting the viscoelastic network formed by gluten proteins. This behavior was found in previous studies as well when different fibers or non-traditional ingredients were used for bread making [ 30 , 31 , 32 ]. Samples WP and WPB recorded slightly lower values for C2 Mixolab parameter than the control ( p < 0.05), which represents a lower resistance in the protein network.…”