Evaluation of rheological and sensorial characteristics of breads prepared with a mix of sunflower protein concentrate and texturized soy protein
Gómez-Juárez, C.; Castellanos-Molina, R.; Salazar-Zazueta, A.
Archivos Latinoamericanos de Nutricion 48(2): 165-168
1998
ISSN/ISBN: 0004-0622 PMID: 9830494 Document Number: 494232
The effect of substituting wheat flour by a mix of sunflower protein concentrate (SPC) and texturized soy protein (TSP) in the rheological and baking characteristics of bread was evaluated. Levels of substitution were of 0 to 25%. Doughs made with SPC and TPS were more strong and less extensil, with an increasing time of dough forming and they had more water holding capacity. Breads elaborated with the different levels of substitution showed a compact structure and a dark color as compared with the control. Breads with the best rheological characteristics were evaluated in a sensorial test; statistical analysis did not show significant difference in the bread with 10% of substitution and the control elaborated with wheat flour.