Rheological Properties of Wheat Flour Dough as Affected by Addition of Whey and Soy Proteins

Ammar, Abdalla S.M.; Salem, S. A.; Badr, Farid H.

doi:10.3923/pjn.2011.302.306

Cited by 22 publications

(18 citation statements)

References 13 publications

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“…Decreased DDT could be explained with differences in chemical composition, as protein content increases DDT, AT and WK were decreased. The results, WK, and AT are in agreement with result reported by Ammar et al [48], Abou-Zaid and Elbandy [22] and Mohamed et al [1] but obtained results of this study for DDT were not comparable with the result obtained by Abou-Zaid and Elbandy [22] which could be due the differences in raw materials used and treatments applied in the study.…”

Section: Rheological Properties Of Prepared Biscuits Doughsupporting

confidence: 83%

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

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

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This research was aimed to evaluate the physico-chemical and nutritional qualities of biscuit produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical composition, effects of SFPC incorporation, and storage stability for six months. SFPC was used in production of biscuits by replacing low gluten wheat flour by 5%, 7% and 10% to ensure the quality and acceptability of the biscuit. The obtained results for biscuits fortified with SFPC revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (4.75 ± 0.08-4.76 ± 0.11), protein (14.63 ± 0.12-19.52 ± 0.12), fat (16.20 ± 0.06-16.50 ± 0.17), ash (1.53 ± 0.04-1.66 ± 0.12). Total amino acids were: 6. 93, 13.15, 13.93, and 17.20; and essential amino acids: 2.43, 5.29, 5.87, and 7.48 gram/100 gram, for 0%, 5%, 7% and 10% SFPC, respectively. Leucine was the major amino acid in 5% and 7% SFP, while Leucine, Phenylalanine and lysine were the major amino acid in 10% SFPC. The obtained results also showed the produced fish biscuit and SFPC had a good physico-chemical quality. In addition that fish biscuit protein characterized with a good nutritional protein quality as it composed of all essential amino acids. Microbial and physico-chemical results revealed that the shelf life of biscuit supplemented with SFPC were more than 6 months. The obtained results also showed the supplementation of SFPC into the wheat flour mix ratio used for making biscuits at level up to 10% improved the most nutritional content, rheological properties of prepared biscuits dough batches and physical, and sensory quality characteristics of the final biscuit products. Therefore, the present results recommended that it should be directed towards the utilization of SFPC products in food products fortification, especially cereal products up to the concentration of 7-10% depending upon the fortified food product. *The values in the table are the mean of triplicates with standard deviation (±). Mean values followed by the same latter in the column are not significantly different (P ≥ 0.05)

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Section: Rheological Properties Of Prepared Biscuits Doughsupporting

confidence: 83%

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

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

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“…Whey is a by‐product of the cheese production (Ammar et al . ). The remaining milk serum during cheese production is named as whey.…”

Section: Introductionmentioning

confidence: 97%

“…Whey is a by-product of the cheese production (Ammar et al 2011). The remaining milk serum during cheese production is named as whey. Whey includes most of the lactose, water-soluble vitamins and minerals of milk (Bilgin et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

Madenci

Bilgiçli

2014

Journal of Food Quality

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Whey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened and unleavened flat bread dough at different levels (0, 4 and 8%). The effects of WPC and BP on dough rheology were evaluated with farinogram and extensogram parameters. Some physical, chemical and sensory properties of breads were also studied. Generally, WPC and BP addition improved dough properties in terms of dough stability, resistance to extension and maximum resistance values. Protein content of the flat breads increased up to 14.6% with WPC usage. Significant (P < 0.05) increments were also observed in ash and mineral (Ca, K, Mg and P) contents of the leavened/unleavened flat bread with utilization of 8% WPC or BP. WPC at 8% level gave more yellowness (b*) on leavened flat bread surface compared with other leavened/unleavened flat breads. As a result of sensory analysis, leavened/unleavened flat bread containing BP has achieved higher taste, odor and overall acceptability scores than control and WPC‐containing breads. Practical Applications Dairy by‐products are used in the food industry to improve nutritional, functional and sensory properties of different products. WPC and BP as dairy by‐products can be used for improvement of dough rheology. Usage of both dairy by‐products can be recommended for enrichment of leavened/unleavened flat breads in terms of mineral and protein content. Sensory properties of breads can be improved with BP usage in flat bread formulation.

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“…Whey proteins are also recommended due to their beneficial effects on enhancing immunity and reducing the risk of heart disease and the incidence of cancer [2]. Soybean contains the highest quality and quantity protein of any other plant sources and is an inexpensive source of protein and calories for human consumption and in addition, it is seen as a low cost substitute for milk proteins in developing countries [3]. Soy proteins are also reported having beneficial effects on nutrition and health, such as prevention of cancer, diabetes, and obesity and protection against bowel and kidney diseases.…”

Section: Introductionmentioning

confidence: 99%

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

Tang

Liu

2017

Journal of Food Quality

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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.

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Rheological Properties of Wheat Flour Dough as Affected by Addition of Whey and Soy Proteins

Cited by 22 publications

References 13 publications

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

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

Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

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

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