[Evaluation of rheological and sensorial characteristics of breads prepared with a mix of sunflower protein concentrate and texturized soy protein].
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.
Gómez-Juárez
C
C
Centro de Investigación, Instituto Politécnico Nacional, México.
Castellanos-Molina
R
R
Salazar-Zazueta
A
A
D001939:Bread / Q000032:analysis; D006368:Helianthus; D011506:Proteins; D012212:Rheology; D030262:Soybean Proteins
D011506:Proteins; D030262:Soybean Proteins
Evaluación de las características reológicas y sensoriales de panes elaborados a base de una mezcla de concentrado proteico de girasol y proteína texturizada de soya.