| Full text | |
| Author(s): |
Nogueira, Amanda de Cassia
;
de Oliveira, Renata Alves
;
Steel, Caroline Joy
Total Authors: 3
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 40, p. 9-pg., 2020-06-01. |
| Abstract | |
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: | 17/04519-1 - Protein enrichment of molded biscuits |
| Grantee: | Caroline Joy Steel |
| Support Opportunities: | Regular Research Grants |
| 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 |