Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

Abstract

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

“…Specialist attempts are made to balance the content of vitamins, minerals, and fibers lost through wheat refining without adding any chemical compound to the bakery products [5]. Moreover, an attempt is made to improve the quality of proteins in baked goods by adding various ingredients which contain essential amino acids that are deficient in wheat flour [6,7]. To correct these nutritional deficiencies, different grain flours can be used in bread making, such as legumes, oilseeds, pseudocereals, etc.…”

“…To correct these nutritional deficiencies, different grain flours can be used in bread making, such as legumes, oilseeds, pseudocereals, etc. [5,7,8].…”

Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

“…Bread is the main source of vegetable protein, covering about 1/5-1/3 of the total protein requirement for the human body, but is deficient in essential amino acids, especially lysine, but also tryptophan and threonine. In order to correct this deficit, different ingredients may be used, such as legume protein concentrate as Belc et al [4] have reported in this Special Issue. Through refined wheat flour substitution with pea and soy protein concentrate up to 15% addition, the bread nutritional quality was improved.…”

“…The quality of various bakery types have been reported in different ways in this Special Issue through baking loss, bread yield, bread volume, dallmann porosity, index of crumb, crumb moisture content [3], compositional analysis, loaf volume, crumb porosity, elasticity, colour parameters, texture properties, sensory ones through nose system, descriptive method [4], preferential method [2], free sugar content, total flavonoid content, total phenolic content, radical scavenging activity [8], carbohydrates, organic acids, folic acid, minerals [11], e.g., These methods are common ones used in the international literature to analyze bakery products quality from the nutritional and technological point of view. An innovative approach by using multivariate analysis as a statistical tool to evaluate bread quality in order to classified as a specific type of food product according to a standard database was reported in this Special Issue by Popescu et al [13].…”

“…The works published in this Special Issue presented recent advances in cereals, legumes and oilseeds grain products rheology and quality in different directions of research, such as obtaining special food products such as gluten-free ones [10,11], with a lower sodium content [12], novel ones by partial replacement of wheat flour with other flour types [2,8,9], or by combining different ingredients [1,10] which are high nutritional quality by improving the quality of raw materials to be used [3,7] or of the bakery products, by using ingredients with a high nutritional value [4,5,9] and using different technological methods [6], etc. In addition, novel methods to evaluate bread quality [13] and by-products valorization through circular economy approaches [14][15][16] have been developed in an extensive way in this Special Issue.…”