APPLICATION OF PROTEIN POWDERS IN PRODUCTION OF HIGH-PROTEIN PASTRY

abstrakt

angličtina

This study aims to provide a comprehensive analysis of how the addition of plant and animal-based protein powders impacts the rheological properties of wheat dough, using farinograph and extensograph for assessment. The novelty of this research is based on comparing well-known protein isolates such as soy and whey with less common ones like hemp, wheat bran (WBPI), brown rice, and hydrolysed collagen. By combining dough analysis with an in-depth examination of the techno functional properties of these protein isolates, the study seeks to elucidate the mechanisms by which they influence dough structure and functionality. Protein powders had significantly different functional properties. The solubility of tested protein powders varied, with animal-origin powders showing the highest solubility. The lowest solubility occurred at pH 3–5, near the isoelectric point of the most proteins. Soy protein isolate had the best water-holding capacity (10.65 gH2O/g), foaming capacity (109.6%), and emulsion properties, followed by pea protein with a WHC of 5.32 gH2O/g. WBPI exhibited the best oil-holding capacity (2.18 goil/g). Foaming properties varied but correlated positively with water-holding capacity. Most protein powders showed good emulsion activity, except for beef, hemp, and rice proteins. Protein powders were used for the fortification of wheat flour to 20% protein content. Farinograph and extensograph analysis revealed significant impact of fortification on rheology of dough. Extensograph measurements showed significant differences in dough energy with protein powder addition. Adding protein to 20% typically reduced extensograph energy, except with wheat gluten and hydrolyzed collagen, which increased the resistance. Longer rest periods improved dough resistance. Gluten, pea, collagen hydrolysate, and rice isolates were suitable for longer processing, while whey, hemp, and WBPI resulted in low energy and reduced extension. Plant-based proteins generally made dough tougher and less extensible, impacting dough expansion, shape stability, and proofing, thus affecting overall product quality.

high protein pastry, farinograph, extensograph, protein isolates

POŘÍZKA, J.; SLAVÍKOVÁ, Z.; BIALAS, W.; DIVIŠ, P.

18. 10. 2024

University Novi Sad

Serbia

ISBN 978-86-7994-063

5th International Congress, Food Technology, Quality and Safety, E-abstract book

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