EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH

The results of using isolates of soya, pea and rice flour as well as of dry wheat gluten in the making of bread dough have been presented. Taking into account the high water absorption capacity of these products, effect of the protein isolates on the structural-mechanical properties of the dough has...

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Autores principales:	Valeriy MAKHYNKO, Vira DROBOT, Tatjana GOLIKOVA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	soya pea rice gluten Farinograph protein isolate water absorption Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/407bd56f467f4809ae8f25ab04f500a9
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spelling	oai:doaj.org-article:407bd56f467f4809ae8f25ab04f500a92021-12-02T18:18:26ZEFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH2068-66092559-6381https://doaj.org/article/407bd56f467f4809ae8f25ab04f500a92017-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/499/485https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The results of using isolates of soya, pea and rice flour as well as of dry wheat gluten in the making of bread dough have been presented. Taking into account the high water absorption capacity of these products, effect of the protein isolates on the structural-mechanical properties of the dough has been investigated. On the basis of farinogram curves the additional quantity of water needed to obtain proper structure of dough made from all types of raw materials has been determined. A formula of calculation the additional quantity of water has been proposed. It proves that most quantity of water is needed for dough with isolate of soya protein – 2.3 g per 1 g of added isolate. Isolate of pea protein needs additionally 1.5 g of water, dry wheat gluten – 1.3 g, and isolate of rice protein – 0.9 g of water. The proposed calculation has been checked for mixes with different proportion of raw materials and its effectiveness has been proven. The calculation method was used to determine the additional quantity of water required to obtain wheat dough with necessary structural and mechanical properties.Valeriy MAKHYNKOVira DROBOTTatjana GOLIKOVAStefan cel Mare University of SuceavaarticlesoyapeariceglutenFarinographprotein isolatewater absorptionFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 2, Pp 117-122 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	soya pea rice gluten Farinograph protein isolate water absorption Food processing and manufacture TP368-456
spellingShingle	soya pea rice gluten Farinograph protein isolate water absorption Food processing and manufacture TP368-456 Valeriy MAKHYNKO Vira DROBOT Tatjana GOLIKOVA EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH
description	The results of using isolates of soya, pea and rice flour as well as of dry wheat gluten in the making of bread dough have been presented. Taking into account the high water absorption capacity of these products, effect of the protein isolates on the structural-mechanical properties of the dough has been investigated. On the basis of farinogram curves the additional quantity of water needed to obtain proper structure of dough made from all types of raw materials has been determined. A formula of calculation the additional quantity of water has been proposed. It proves that most quantity of water is needed for dough with isolate of soya protein – 2.3 g per 1 g of added isolate. Isolate of pea protein needs additionally 1.5 g of water, dry wheat gluten – 1.3 g, and isolate of rice protein – 0.9 g of water. The proposed calculation has been checked for mixes with different proportion of raw materials and its effectiveness has been proven. The calculation method was used to determine the additional quantity of water required to obtain wheat dough with necessary structural and mechanical properties.
format	article
author	Valeriy MAKHYNKO Vira DROBOT Tatjana GOLIKOVA
author_facet	Valeriy MAKHYNKO Vira DROBOT Tatjana GOLIKOVA
author_sort	Valeriy MAKHYNKO
title	EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH
title_short	EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH
title_full	EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH
title_fullStr	EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH
title_full_unstemmed	EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH
title_sort	effect of plant protein isolates on the structural – mechanical properties of wheat dough
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/407bd56f467f4809ae8f25ab04f500a9
work_keys_str_mv	AT valeriymakhynko effectofplantproteinisolatesonthestructuralmechanicalpropertiesofwheatdough AT viradrobot effectofplantproteinisolatesonthestructuralmechanicalpropertiesofwheatdough AT tatjanagolikova effectofplantproteinisolatesonthestructuralmechanicalpropertiesofwheatdough
_version_	1718378269075570688

EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH

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