Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 58147 10.21603/2308-4057-2023-2-570 Research Article Research Article Research Article Use of animal origin protein concentrates in bread baking Use of animal origin protein concentrates in bread baking https://orcid.org/0000-0002-3360-3575 Shabunina Maria V. Shabunina Maria V. mariashabunina@niuitmo.ru https://orcid.org/0000-0001-6179-2265 Andreeva Anastasiya Andreeva Anastasiya https://orcid.org/0000-0001-7825-966X Pavlova Anastasia S. Pavlova Anastasia S. ITMO University St. Petersburg Россия ITMO University St. Petersburg Russian Federation ITMO University St. Petersburg Россия ITMO University St. Petersburg Russian Federation ITMO University St. Petersburg Россия ITMO University St. Petersburg Russian Federation 14 06 2023 14 06 2023 11 2 338 346 29 06 2022 04 10 2022 https://jfrm.ru/en/issues/21476/21627/

Protein deficiency in the human diet is a widespread problem that affects all body systems. Nutrition adjustment appears to be one of the most effective ways to prevent this problem. This study was aimed at investigating the possibilities of using animal origin protein concentrates in bread baking industry. Study objects included five breads: one control and four samples containing protein concentrates. The test wheat bread samples contained 7, 9, and 11% of milk protein concentrate and 7% of whey protein concentrate to the mass of flour in the dough. Rheological parameters of the dough were obtained using an alveograph and a farinograph. The specific volume and sensory characteristics of the baked products as well as crumb deformation were evaluated. The nutritional value of two samples – control and with 9% of milk protein concentrate addition – was determined by calculation. Whey protein concentrate had a negative influence on the dough rheology. Low water binding capacity and specific volume as well as hard crumb make the usage of this product in bread baking unacceptable. The palatability test showed that bread supplemented with 9% of milk protein concentrate had the best sensory characteristics, compared to control and other test samples (with 7 and 11% of this concentrate). The predicted protein content was equal to 11.6 g/100 g that is 35% higher than in the control sample. Consequently, milk protein concentrate has a potential to improve biological value of the bread that can be further helpful to prevent the protein deficiency. Milk protein concentrate can be successfully used in the bread making process as an ingredient to correct the nutritional and biological value of baked products.

Protein deficiency in the human diet is a widespread problem that affects all body systems. Nutrition adjustment appears to be one of the most effective ways to prevent this problem. This study was aimed at investigating the possibilities of using animal origin protein concentrates in bread baking industry. Study objects included five breads: one control and four samples containing protein concentrates. The test wheat bread samples contained 7, 9, and 11% of milk protein concentrate and 7% of whey protein concentrate to the mass of flour in the dough. Rheological parameters of the dough were obtained using an alveograph and a farinograph. The specific volume and sensory characteristics of the baked products as well as crumb deformation were evaluated. The nutritional value of two samples – control and with 9% of milk protein concentrate addition – was determined by calculation. Whey protein concentrate had a negative influence on the dough rheology. Low water binding capacity and specific volume as well as hard crumb make the usage of this product in bread baking unacceptable. The palatability test showed that bread supplemented with 9% of milk protein concentrate had the best sensory characteristics, compared to control and other test samples (with 7 and 11% of this concentrate). The predicted protein content was equal to 11.6 g/100 g that is 35% higher than in the control sample. Consequently, milk protein concentrate has a potential to improve biological value of the bread that can be further helpful to prevent the protein deficiency. Milk protein concentrate can be successfully used in the bread making process as an ingredient to correct the nutritional and biological value of baked products.

 Fortified bread whey protein milk protein rheology protein concentrate Fortified bread whey protein milk protein rheology protein concentrate

Mariod AA, Abdalrahman EM, Shakak MA. Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value. Foods and Raw Materials. 2022;10(1):67-75. https://doi.org/10.21603/2308-4057-2022-1-67-75 Mariod AA, Abdalrahman EM, Shakak MA. Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value. Foods and Raw Materials. 2022;10(1):67-75. https://doi.org/10.21603/2308-4057-2022-1-67-75 Pang J, Guan E, Yang Y, Li M, Bian K. Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. Food Science and Nutrition. 2021;9(9):4691-4700. https://doi.org/10.1002/fsn3.2008 Pang J, Guan E, Yang Y, Li M, Bian K. Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. Food Science and Nutrition. 2021;9(9):4691-4700. https://doi.org/10.1002/fsn3.2008 Skurikhin IM, Tutelʹyan VA. Chemical composition of Russian food products. Moscow: DeLi print; 2002. 236 p. (In Russ.). Skurikhin IM, Tutelʹyan VA. Chemical composition of Russian food products. Moscow: DeLi print; 2002. 236 p. (In Russ.). Simons CW, Hunt-Schmidt E, Simsek S, Hall C, Biswas A. Texturized pinto bean protein fortification in straight dough bread formulation. Plant Foods for Human Nutrition. 2014;69(3):235-240. https://doi.org/10.1007/s11130-014-0421-1 Simons CW, Hunt-Schmidt E, Simsek S, Hall C, Biswas A. Texturized pinto bean protein fortification in straight dough bread formulation. Plant Foods for Human Nutrition. 2014;69(3):235-240. https://doi.org/10.1007/s11130-014-0421-1 Zhou J, Liu J, Tang X. Effects of whey and soy protein addition on bread rheological property of wheat flour. Journal of Texture Studies. 2018;49(1):38-46. https://doi.org/10.1111/jtxs.12275 Zhou J, Liu J, Tang X. Effects of whey and soy protein addition on bread rheological property of wheat flour. Journal of Texture Studies. 2018;49(1):38-46. https://doi.org/10.1111/jtxs.12275 Wójcik M, Różyło R, Schönlechner R, Berger MV. Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder. Scientific Reports. 2021;11. https://doi.org/10.1038/s41598-021-93834-0 Wójcik M, Różyło R, Schönlechner R, Berger MV. Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder. Scientific Reports. 2021;11. https://doi.org/10.1038/s41598-021-93834-0 Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, et al. Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality. Food Science and Technology International. 2022. https://doi.org/10.1177/10820132221106332 Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, et al. Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality. Food Science and Technology International. 2022. https://doi.org/10.1177/10820132221106332 Maghaydah S, Alkahlout A, Abughoush M, Al Khalaileh NI, Olaimat AN, Al-Holy MA, et al. Novel gluten-free cinnamon rolls by substituting wheat flour with resistant starch, lupine and flaxseed flour. Foods. 2022;11(7). https://doi.org/10.3390/foods11071022 Maghaydah S, Alkahlout A, Abughoush M, Al Khalaileh NI, Olaimat AN, Al-Holy MA, et al. Novel gluten-free cinnamon rolls by substituting wheat flour with resistant starch, lupine and flaxseed flour. Foods. 2022;11(7). https://doi.org/10.3390/foods11071022 Faheid SMM, Rizk IRS, Kishk YFM, Ragab GH, Mostafa S. Carboxymethyl cellulose and psyllium husk in gluten-free pasta. Foods and Raw Materials. 2022;10(2):329-339. https://doi.org/10.21603/2308-4057-2022-2-540 Faheid SMM, Rizk IRS, Kishk YFM, Ragab GH, Mostafa S. Carboxymethyl cellulose and psyllium husk in gluten-free pasta. Foods and Raw Materials. 2022;10(2):329-339. https://doi.org/10.21603/2308-4057-2022-2-540 Erben M, Osella CA. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate. Food Science and Technology International. 2017;23(5):457-468. https://doi.org/10.1177/1082013217701583 Erben M, Osella CA. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate. Food Science and Technology International. 2017;23(5):457-468. https://doi.org/10.1177/1082013217701583 Tarasenko NA, Nikonovich YuN, Mikhaylenko MV, Yershova NP. Powder from lupine seeds - the perspective proteinaceous food dresser. Polythematic Online Scientific Journal of Kuban State Agrarian University. 2017;(129):236-247. (In Russ.). https://doi.org/10.21515/1990-4665-129-020 Tarasenko NA, Nikonovich YuN, Mikhaylenko MV, Yershova NP. Powder from lupine seeds - the perspective proteinaceous food dresser. Polythematic Online Scientific Journal of Kuban State Agrarian University. 2017;(129):236-247. (In Russ.). https://doi.org/10.21515/1990-4665-129-020 Nissen L, Samaei SP, Babini E, Gianotti A. Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization. Food Chemistry. 2020;333. https://doi.org/10.1016/j.foodchem.2020.127410 Nissen L, Samaei SP, Babini E, Gianotti A. Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization. Food Chemistry. 2020;333. https://doi.org/10.1016/j.foodchem.2020.127410 Desai AS, Beibeia T, Brennan MA, Guo X, Zeng X-A, Brennan CS. Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powder. Nutrients. 2018;10(12). https://doi.org/10.3390/nu10121923 Desai AS, Beibeia T, Brennan MA, Guo X, Zeng X-A, Brennan CS. Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powder. Nutrients. 2018;10(12). https://doi.org/10.3390/nu10121923 Sahagún M, Gómez M. Influence of protein source on characteristics and quality of gluten-free cookies. Journal of Food Science and Technology. 2018;55(10):4131-4138. https://doi.org/10.1007/s13197-018-3339-z Sahagún M, Gómez M. Influence of protein source on characteristics and quality of gluten-free cookies. Journal of Food Science and Technology. 2018;55(10):4131-4138. https://doi.org/10.1007/s13197-018-3339-z Zhou J, Liu J, Tang X. Effects of whey and soy protein addition on bread rheological property of wheat flour. Journal of Texture Studies. 2018;49(1):38-46. https://doi.org/10.1111/jtxs.12275 Zhou J, Liu J, Tang X. Effects of whey and soy protein addition on bread rheological property of wheat flour. Journal of Texture Studies. 2018;49(1):38-46. https://doi.org/10.1111/jtxs.12275 Deak NA, Johnson LA, Lusas EW, Rhee KC. Soy protein products, processing, and utilization. In: Johnson LA, White PJ, Galloway R, editors. Soybeans: Chemistry, production, processing and utilization. Academic Press and AOCS Press; 2008. pp. 661-724. https://doi.org/10.1016/B978-1-893997-64-6.50022-6 Deak NA, Johnson LA, Lusas EW, Rhee KC. Soy protein products, processing, and utilization. In: Johnson LA, White PJ, Galloway R, editors. Soybeans: Chemistry, production, processing and utilization. Academic Press and AOCS Press; 2008. pp. 661-724. https://doi.org/10.1016/B978-1-893997-64-6.50022-6 Andiç S, Boran G. Milk proteins: Functionality and use in food industry. In: Cirillo G, Spizzirri UG, Iemma F, editors. Functional polymers in food science: From Technology to Biology. Volume 2: Food Processing. Wiley; 2015. pp. 159-180. https://doi.org/10.1002/9781119108580.ch8 Andiç S, Boran G. Milk proteins: Functionality and use in food industry. In: Cirillo G, Spizzirri UG, Iemma F, editors. Functional polymers in food science: From Technology to Biology. Volume 2: Food Processing. Wiley; 2015. pp. 159-180. https://doi.org/10.1002/9781119108580.ch8 Coțovanu I, Mironeasa S. Impact of different amaranth particle sizes addition level on wheat flour dough rheology and bread features. Foods. 2021;10(7). https://doi.org/10.3390/foods10071539 Coțovanu I, Mironeasa S. Impact of different amaranth particle sizes addition level on wheat flour dough rheology and bread features. Foods. 2021;10(7). https://doi.org/10.3390/foods10071539 Kotsiou K, Sacharidis D-D, Matsakidou A, Biliaderis CG, Lazaridou A. Impact of roasted yellow split pea flour on dough rheology and quality of fortified wheat breads. Foods. 2021;10(8). https://doi.org/10.3390/foods10081832 Kotsiou K, Sacharidis D-D, Matsakidou A, Biliaderis CG, Lazaridou A. Impact of roasted yellow split pea flour on dough rheology and quality of fortified wheat breads. Foods. 2021;10(8). https://doi.org/10.3390/foods10081832 Adamczyk G, Ivanišová E, Kaszuba J, Bobel I, Khvostenko K, Chmiel M, et al. Quality assessment of wheat bread incorporating chia seeds. Foods. 2021;10(10). https://doi.org/10.3390/foods10102376 Adamczyk G, Ivanišová E, Kaszuba J, Bobel I, Khvostenko K, Chmiel M, et al. Quality assessment of wheat bread incorporating chia seeds. Foods. 2021;10(10). https://doi.org/10.3390/foods10102376 Domingues L, Guimarães PMR, Oliveira C. Metabolic engineering of Saccharomyces cerevisiae for lactose/whey fermentation. Bioengineered Bugs. 2010;1(3):164-171. https://doi.org/10.4161/bbug.1.3.10619 Domingues L, Guimarães PMR, Oliveira C. Metabolic engineering of Saccharomyces cerevisiae for lactose/whey fermentation. Bioengineered Bugs. 2010;1(3):164-171. https://doi.org/10.4161/bbug.1.3.10619