Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

Abstract

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough’s mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis.

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products

“…Sensory quality is a complex evaluation and is related to the perception of attributes: Appearance, taste, aroma, and texture [35]. Acceptability was assessed on a five-point hedonic scale, and the use of 15 and 20% of WPC resulted in lower grades for taste, color, and texture, which may be associated with decreased bread volume and increased crumb firmness [18].…”

Comprehensive Analyses of Breads Supplemented with Tannic Acids

“…A specially designed, odor-free meeting room with separate tables was kept at 22 ± 2 • C. The sensory evaluation was performed by a group of 20 evaluators (consumers) consisting of 11 males and 9 females, aged 18−45, all of whom are non-smokers. The experimental design of sensory evaluation was based on the sensory analyses of bread samples previously published in the Foods journal [29][30][31][32][33]. They were recruited from students and teachers working on the improvement of wheat processing quality at the Genetic Engineering International Cooperation Base of the Chinese Ministry of Science and Technology.…”

A Preliminary Study on the Use of Protein Isolate Produced From Trout in Tarhana Soup

“…Texture, color, and nutrition are all physiochemical qualities that may modified by the incorporation of protein isolates. Protein isolate with high protein content and functional characteristics can improve the rheology and specific volume, which can affect texture and mouthfeel (Hansmeyer et al, 1976;Wouters et al, 2016;Huang et al, 2023;Pořízka et al, 2023).…”