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

Maneka Malalgoda¹, Reyna Stefanson¹, Sachini Senarathna¹

¹Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.

Journal of Food Science

|July 3, 2025

Summary

This summary is machine-generated.

Soy protein isolate (SPI) is the most suitable plant protein for enriching wholewheat bread, maintaining quality and nutritional value. This research explored using SPI and pea protein isolates to boost bread

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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.