Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The effect of protein lupine isolate (LI) and addition of brea gum (BG) on a basic bread formulation is described. The majorobjective of this research was to evaluate the influence of the addition of LI on the quality and quantity of the proteins of freshbread with BG. Protein quality was determinate by the Chemical Score method corrected for protein digestibility (CSCD%).The bread dough characteristics were determined by farinograph and alveograph. Fresh bread characterization was performedby measuring the physical parameters and evaluating the crumb structure. The effect of LI and BG on available lysine, the lossof available lysine ratio, and the chemical composition of the breads were also determined. The addition of LI on the breadformulation improved the protein content and the CSCD% of lysine. The dough with LI was less resistant to prolonged kneadingand less manageable. With BG addition, the dough became stickier. The quality of fresh bread was affected by the addition of LI:the fresh bread had lower specific volume and more heterogeneous crumbs than that of the control group. The addition of BGdid not influence the quality of the bread made with the mixed flour, but it had a positive effect on the loss of available lysine.
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