Open AccessThe Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology
Author(s) -
Gabriela Daniela Stamatie,
Denisa Eglantina Duță,
Alina Culețu,
Iulia Elena Susman,
Marina Schimbator,
Florentina Israel-Roming
Publication year - 2021
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2344-5300
pISSN - 2344-2344
DOI - 10.15835/buasvmcn-fst:2020.0047
Subject(s) - food science , pea protein , soy protein , wheat flour , absorption of water , chemistry , rheology , plant protein , starch , corn flour , hydrolysate , biology , botany , raw material , hydrolysis , materials science , biochemistry , organic chemistry , bran , composite material
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.