A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Abstract

The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and breakdown torque and a decrease in stability time (MST) and minimum torque (MMT). The gelation of WP during the heat treatment increased dough peak torque (MPT), G′, and G′′. As a contrast, the addition of soy protein (SP) increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

“…The amount of inclusion levels of SFPC on LGWF slightly affecting the color of produced biscuits (Figure 4). The current result is in harmony with other workers [1,52,53,63].…”

“…However, textural properties of biscuits did not affect as protein and fat content increases. Similar results were reported by Chauhan et al [50] and Tang and Liu [52]. It was found that hardness of biscuit decreased…”

“…The b * values suggest the yellowness of biscuits and redness is donated by a * values. Color is very important attribute because it can arouse consumer's appetite and play crucial role in acceptance of food products [52]. Several factors have been reported to affect the development of color on the product surface of biscuits, including amino acids, ingredients, temperature, air velocity, moisture and heat transfer into the sample.…”

Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

“…SPI enrichment increased the stickiness, floury mouthfeel, and compactness of rye breads, which appeared to decrease the acceptance of more than half the consumers. The sensory changes caused by SPI might be because the soy protein conferred a protective network on partial gluten structure which increased the dense and sticky texture of the dough and bread [ 15 , 46 ]. Enrichment with the blend of WPI/WPH and SPI counteracted each other’s effects on rye bread texture and contributed to consumer liking.…”

“…Höglund et al [ 14 ] reported that off flavors were detected for muffins with extra whey protein. Tang and Liu [ 15 ] found that the addition of whey protein disrupted the gluten structure of wheat dough and affected cookie texture negatively. On the contrary, soy protein conferred a protective network on partial gluten structure which increased the overall acceptability of the cookies.…”