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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates

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Nogueira, Amanda de Cassia [1] ; de Oliveira, Renata Alves [1] ; Steel, Caroline Joy [1]
Total Authors: 3
[1] Univ Estadual Campinas, Fac Engn Alimentos, Dept Tecnol Alimentos, Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 40, n. 1, p. 97-105, JUN 2020.
Web of Science Citations: 1

Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino adds in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the theological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced theological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed when compared to whey hydrolysate. Regarding pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature. These results allow predicting the behavior of doughs enriched with these protein sources during processing and directing their application. (AU)

FAPESP's process: 16/04034-5 - Protein enrichment of cookies using protein hydrolysates
Grantee:Renata Alves de Oliveira
Support Opportunities: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 17/04519-1 - Protein enrichment of molded biscuits
Grantee:Caroline Joy Steel
Support Opportunities: Regular Research Grants