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

Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids 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 rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological 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.

摘要：烘焙制品的蛋白质强化不仅可提升蛋白质摄入水平，还能弥补此类制品中部分限制性氨基酸（limiting amino acids）的缺失。然而，添加蛋白质原料会显著影响面团的特性，进而改变加工及产品相关参数。因此，本研究旨在评估添加乳清蛋白水解物（whey protein hydrolysates）与胶原蛋白蛋白水解物（collagen protein hydrolysates）后的小麦粉面团的流变特性（rheological behavior）。两类水解物均会对小麦粉面团的流变特性产生影响：二者均可降低面团吸水率（water absorption），延长到达时间（arrival time）与面团形成时间（dough development time），但相较于对照组（control），会导致面团弱化。然而，相较于乳清蛋白水解物，胶原蛋白蛋白水解物的影响更为显著。关于糊化特性（pasting properties），两类水解物会使除糊化温度（pasting temperature）外的所有参数均出现下降。本研究结果可用于预测添加此类蛋白质原料的面团在加工过程中的表现，并为其实际应用提供指导方向。