Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products

In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins. These dairy proteins are intended to improve the quality of these foods, as they have important nutritional, technological, and sensory properties that can be exploited. The importance of new formulations in the quality features of pasta and bakery products and gaining an understanding of how the ingredients can interfere with these foods are described. A summary of the latest progress in the application of whey protein in bakery products, as well as their types and quantities from a physicochemical and sensory point of view, is presented. This review was reported following PRISMA recommendations and included articles (n = 32) from scientific journals that evaluated the use of whey protein in bakery products over the past ten years. More than half of the authors (n = 20) used WPC, likely due to its nutritional composition, cost, and easy access. Cake formulations were those with the highest amounts of whey protein, unlike researchers who made bread and pasta, possibly due to the fragility of these preparations. The addition of whey proteins modified the physical characteristics and improved the chemical composition of the bread. However, at higher concentrations (≥30%), they caused damage to the texture characteristics.

Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrate

This study was aimed at evaluating the potential of barley β-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. β-Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough were assessed. Hydration, thermal, and pasting properties were significantly modified with the added β-glucans. The rice dough supplemented with β-glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of β-glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed β-glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native β-glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength.