Developing Protein-Enriched Wholegrain Bread With Different Plant Protein Isolates.

Area of Science:

• Food Science
• Nutritional Science
• Plant-Based Proteins

Background:

• Bread, a global staple, often has an incomplete amino acid profile.
• Developing protein-enriched bread requires careful selection of plant protein isolates to maintain quality.

Purpose of the Study:

• To evaluate soy protein isolate (SPI) and two pea protein isolates (PPI1, PPI2) for protein-enriched wholewheat bread production.
• To assess the impact of these isolates on dough properties and baking quality.

Main Methods:

• Assessed structural and functional properties of SPI, PPI1, and PPI2.
• Incorporated isolates into wholewheat bread at 5%, 10%, and 15% concentrations.
• Evaluated dough characteristics and end-use baking quality, including loaf volume and texture.

Main Results:

• SPI demonstrated superior foam and emulsion stability, and gelation properties.
• Higher protein concentrations generally decreased bread firmness, loaf volume, and specific volume.
• Bread with 5% SPI exhibited the highest loaf volume (342 mL) and favorable textural properties.

Conclusions:

• Soy protein isolate is the most suitable option for developing protein-enriched wholewheat bread with desirable characteristics.
• Plant-based proteins offer a viable strategy to meet consumer demand for nutritious and sustainable food options.