The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology

  • Gabriela Daniela STAMATIE University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăști Blvd., District 1, Bucharest
  • Denisa Eglantina DUȚĂ National Institute of Research and Development for Food Bioresources – IBA Bucharest, 6 Dinu Vintilă street, 021102, Bucharest 2
  • Alina Culețu National Institute of Research and Development for Food Bioresources – IBA Bucharest, 6 Dinu Vintilă street, 021102, Bucharest 2
  • Iulia Elena SUSMAN National Institute of Research and Development for Food Bioresources – IBA Bucharest, 6 Dinu Vintilă street, 021102, Bucharest 2
  • Marina SCHIMBATOR National Institute of Research and Development for Food Bioresources – IBA Bucharest, 6 Dinu Vintilă street, 021102, Bucharest 2
  • Florentina ISRAEL-ROMING University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăști Blvd., District 1, Bucharest
DOI: https://doi.org/10.15835/buasvmcn-fst:2020.0047
Keywords: dough rheology, water absorption capacity, proteins, plant-based proteins.

Abstract

Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheological characteristics of the samples are influenced by the type of added flour and the amount of protein present in each sample.

Published
2021-05-16
Issue
Vol. 78 No. 1 (2021): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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