Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
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- 作者：Marcio Schmiele ; marciosc@unicamp.br ; ; Má ; ria Herminia Ferrari Felisberto ; Maria Teresa Pedrosa Silva Clerici ; Yoon Kil Chang
- 关键词：Wheat flour ; Dough structure ; Soluble fiber ; Soy peptides ; Breadmaking
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：March 2017
- 年：2017
- 卷：76
- 期：part_PB
- 页码：259-269
- 全文大小：2566 K
- 卷排序：76
文摘
Soy protein hydrolysate (SPH) could improve healthiness in wheat products. Fructooligosaccharides (FOS) could improve healthiness in bakery products. Mixolab™ and statistical methods were used in order to estimate bread quality. SPH, FOS and wheat flour premixes has different dough rheology. It was possible to produce bread using low levels of SPH and FOS.