Potential of pumpkin oil cake protein isolate in production of millet bread

Abstract

The objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological properties and both physical and sensory characteristics of obtained bread were determined. The increase in pumpkin oilseed cake protein (POCP) concentration influenced increase in dough viscosity, as determined using farinograph and fundamental rheological measurements. This is additionally confirmed by lower elasticity of supplemented breads as determined by texture analysis and sensory panel. Substitution of millet flour with POCP at all tested levels did not exhibit any influence on bread specific volume. However, 24 h after baking, breads supplemented with higher amount of POCP showed less pronounced hardening of the crumb, indicating that these proteins might retard starch retrogradation. The supplementation of millet bread with POCP had several beneficial effects on the sensory quality of bread, such as loss of bitter taste and aftertaste originating from millet flour. Additionally, bread granularity decreased and bread dissolving speed in mouth increased along with the increase in POCP concentration.

Вплив Концентрату Гарбузового Протеїну На Технологічний Процес Виготовлення Пшеничного Хліба

“…Органолептичні показники свідчили про те, що гарбузова макуха мала позитивний вплив на смак хліба за рахунок зменшення гіркоти пшоняного борошна. Розжовуваність хліба також покращилась [3].…”

“…Газоутворювальну здатність тіста визначали як кількість вуглекислого газу в см 3 , що виділяється за час бродіння та вистоювання тіста із 100 г борошна при температурі 30 °С. Для визначення цього показника використовувався об'ємний метод, а саме об'єм СО2, що виділяється при постійній температурі та тиску [5,6].…”

“…as studied through the production of dough and factors affecting gluten network. Food Science and Technology (Campinas), 42 (3) The influence of pumpkin protein concentrate on the technological process of wheat bread production Anastasiia Shevchenko Department of Bakery and Confectionery Goods Technologies, National University of Food Technologies, Kyiv, Ukraine ORCID 0000-0002-6215-4860 Abstract: The aim of the work was to determine the influence of pumpkin protein concentrate in combination with sunflower lecithin on the course of microbiological processes in dough and changes in structural units in dough and bread made from wheat flour. Pumpkin and its processing products are used in the technology of making bakery products.…”