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Structuring wheat flour-based crackers using whey protein isolate
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DOI：10.1016/j.idairyj.2021.105314.png)
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Abstract
En 中文
The physicochemical and sensorial properties of whey protein isolate (WPI) wheat-based crackers were evaluated by varying WPI at the levels of 0, 5, 15 and 20% (w/w). Textural properties, water activity, protein, moisture content, dough rheology, sensorial properties, as well as colour, thickness and spread factor were assessed. Addition of WPI from 0 to 15% (w/w) decreased the viscoelasticity of cracker dough significantly due to the high water hydration ability of the WPI. As a consequence, it influenced overall cracker texture and spread ratio. However, increasing the WPI to 20% (w/w) improved dough viscoelasticity behaviour as the G' and G '' increased sharply. WPI-wheat based crackers were softer and addition of 20% (w/w) showed good overall acceptability. Therefore, addition of WPI could be a promising technique to improve the structure and quality of wheat-based crackers. (C) 2022 Elsevier Ltd. All rights reserved.
Keywords:
SENSORY PROPERTIES
INGREDIENTS
BISCUITS
QUALITY
GLUTEN
OPTIMIZATION
MOISTURE
TEXTURE
BAKING
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