Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Gabriela Daniela STAMATIE, Denisa Eglantina DUȚĂ, Florentina ISRAEL-ROMING
The aim of this work was to analyse the influence of plant-based protein ingredients added to bread on the overall quality of the end product. The analysis of the recent literature revealed a great interest in using plant-based protein ingredients versus animal-based ingredients. The main previous improvements consisted in the production of the bread in which about 15% wheat flour was replaced with various protein isolates from wheat, corn, potato, carob, peas, soya, lupine and beans. The impact on the properties of the dough (gluten aggregation, gluing behaviour, rheology) as well as on the quality of the bread (volume, crumb structure, crumb hardness) was investigated. The protein-rich ingredients affected gluten aggregation, gluing and determined the weakening of the gluten network in dough containing potato and pea proteins. Also, the literature indicated a high importance of the consumers’ preference regarding the inclusion of functional foods with added protein in their daily diets, so that they reach the levels of intake necessary to achieve the health effects at present.
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