Properties of wholemeal spelt dough and bread enriched with plant proteins
Šimurina, Olivera (Institute of Food Technology, Novi Sad (Serbia)) | Brkljača, Jovana (Institute of Food Technology, Novi Sad (Serbia)) | Krulj, Jelena (Institute of Food Technology, Novi Sad (Serbia)) | Jambrec, Dubravka (Institute of Food Technology, Novi Sad (Serbia)) | Filipčev, Bojana (Institute of Food Technology, Novi Sad (Serbia)) | Jevtić-Mučibabić, Rada (Institute of Food Technology, Novi Sad (Serbia)) | Pestorić, Mladenka (Institute of Food Technology, Novi Sad (Serbia))
The aim of this study was to formulate high protein wholemeal spelt bread with addition of soy and pea protein preparations. Substituting wholemeal spelt flour with 11.5 % soy protein concentrate and 8 % pea protein isolates are an improvement for dough properties. Soy protein concentrate contains 65 % protein, and pea protein isolate contains 90 % protein so in order to achieve the same level of protein content of the bread it is necessary to enter a larger amount of soy protein concentrate than the pea protein isolates. The stability of dough with the addition of soy protein concentrate was higher than dough with pea protein isolates, probably due to different protein behavior and difference in distribution of the protein classes in soybeans and peas. Furthermore, protein intake in the dough contributes to the increasing of its hardness. Addition of the above mentioned protein preparations leads to a significant decrease of bread volume. Decrease in specific volume is in the range from 24 % to 26 % for the soy protein or pea protein, respectively. The bigger flavor acceptability was registered in the case of a sample with pea protein isolates, than sample with soy protein concentrate. Results indicate that pea protein could be an alternative to soy protein concentrate.
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