Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns
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Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns. / Laugesen, Susanne Bølling; Dethlefsen, Sandra Lenz; Petersen, Iben Lykke; Aaslyng, Margit Dall.
I: Foods, Bind 11, Nr. 22, 3647, 2022.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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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 -
ID: 328242628