The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1177/1082013217701583 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
A fundamental rheological approach to determine the optimum water absorption capacity of a model gluten-free dough system: soy flour dough.
J Sci Food Agric
January 2025
Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID, USA.
Background: Determining the optimum water absorption capacity of gluten-free flours for an improved breadmaking process has been a challenge because there is no standard method. In the present study, large amplitude oscillatory shear (LAOS) tests were performed to explore the impact of different levels of added water on non-linear viscoelastic response of soy flour dough in comparison to wheat flour dough at a consistency of 500 BU.
Results: Among the LAOS parameters, large strain modulus (G') and large strain rate viscosity (η') were found to better probe the impact of added water amount on non-linear viscoelastic properties of soy flour dough.
Purification and Characterization of Pinto Bean Protein Using Membrane Technology.
Food Sci Nutr
December 2024
Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran.
Pinto beans, an underutilized legume, are abundant in protein content and contain a variety of beneficial phytonutrients. However, the commonly used protein extraction method, alkaline extraction, is associated with several drawbacks. These drawbacks include low extraction yield and purity as well as the production of large amounts of wastewater that can lead to environmental hazards.
View Article and Find Full Text PDFEffects of soy flour formulation and pretreatment on the properties of gluten-free cookies: A comprehensive study from flour, dough, to baked products.
Food Chem
March 2025
Grain Science and Industry, Kansas State University, Manhattan, Kansas 66506, USA. Electronic address:
Grain-based gluten-free cookies are often nutritionally inferior owing to their low protein content. This study aimed to enhance the nutritional value of gluten-free cookies by incorporating soy flour and to investigate the effects of different types of modified soy flour on the properties of gluten-free dough and cookies. Results indicate that all types of modified soy flour significantly decreased water absorption capacity (p < 0.
View Article and Find Full Text PDFOpportunities and challenges of plant proteins as functional ingredients for food production.
Proc Natl Acad Sci U S A
December 2024
Fraunhofer Institute for Process Engineering and Packaging, Freising 85354, Germany.
Consumer interest in meat and dairy alternatives drives demand for plant-based protein ingredients. While soy and gluten dominate the market, there is a trend to explore alternative crops for functional ingredient production. The multitude of ingredients poses challenges for food manufacturers in selecting the right protein.
View Article and Find Full Text PDFModulation of soy flour bioactivity against enterotoxigenic Escherichia coli by fermentation with exopolysaccharides-producing lactic acid bacteria.
Carbohydr Polym
January 2025
Laboratory of Food Chemistry, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands. Electronic address:
Enterotoxigenic Escherichia coli (ETEC)-mediated diarrhea can be mitigated by inhibiting bacterial adhesion to intestinal surface. Some lactic acid bacteria (LAB) produce exopolysaccharides (EPS) that can inhibit ETEC adhesion. In this study, we fermented soy flour-based dough (SoyD) with EPS-producing LAB strains Pediococcus pentosaceus TL (PpTL), Leuconostoc citreum TR (LcTR), Leuconostoc mesenteroides WA (LmWA) and L.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!