TY - JOUR

T1 - Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns

AU - Laugesen, Susanne Bølling

AU - Dethlefsen, Sandra Lenz

AU - Petersen, Iben Lykke

AU - Aaslyng, Margit Dall

N1 - Publisher Copyright: © 2022 by the authors.

PY - 2022

Y1 - 2022

N2 - Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing this could be through the fortification of a staple food such as bread. This study examined wheat buns, in which 0%, 20%, 35% and 50% of the flour was replaced with three different milled texturized vegetable proteins (TVP) of different plant protein combinations. Sensory and baking qualities were evaluated through sensory profiling and measurements of rising ability, baking loss, protein content and colour. An expert assessment and a robustness test were conducted to evaluate potential use in the food service sector. By substituting 35% of the wheat flour with milled TVP, it was possible to increase the protein content of the buns by 83% (up to 25% of DM) and still maintain an acceptable quality. The different TVPs showed that pea and faba bean or pea, faba bean and quinoa were more suitable in bread fortification than pea, faba bean and hemp. The study demonstrates the potential for producing quality bread for people who need a high protein intake in all their meals.

AB - Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing this could be through the fortification of a staple food such as bread. This study examined wheat buns, in which 0%, 20%, 35% and 50% of the flour was replaced with three different milled texturized vegetable proteins (TVP) of different plant protein combinations. Sensory and baking qualities were evaluated through sensory profiling and measurements of rising ability, baking loss, protein content and colour. An expert assessment and a robustness test were conducted to evaluate potential use in the food service sector. By substituting 35% of the wheat flour with milled TVP, it was possible to increase the protein content of the buns by 83% (up to 25% of DM) and still maintain an acceptable quality. The different TVPs showed that pea and faba bean or pea, faba bean and quinoa were more suitable in bread fortification than pea, faba bean and hemp. The study demonstrates the potential for producing quality bread for people who need a high protein intake in all their meals.

KW - bread

KW - faba bean protein

KW - hemp protein

KW - older adults

KW - pea protein

KW - protein extrudates

KW - protein fortification

KW - quinoa protein

KW - texturized vegetable protein

U2 - 10.3390/foods11223647

DO - 10.3390/foods11223647

M3 - Journal article

C2 - 36429239

AN - SCOPUS:85142522508

VL - 11

JO - Foods

JF - Foods

SN - 2304-8158

IS - 22

M1 - 3647

ER -