The influence of pumpkin protein concentrate on the technological process of wheat bread production
DOI:
https://doi.org/10.46299/j.isjea.20230206.11Keywords:
bread, pumpkin protein concentrate, lecithin, protein, infrared spectroscopy, gas-forming capacityAbstract
The aim of the work was to determine the influence of pumpkin protein concentrate in combination with sunflower lecithin on the course of microbiological processes in dough and changes in structural units in dough and bread made from wheat flour. Pumpkin and its processing products are used in the technology of making bakery products. Due to lipid nature and emulsifying properties of lecithin, it contributes to the improvement of the structural and mechanical properties of the dough. The gas-forming capacity of the dough with lecithin increased by 0.9%, and with pumpkin protein concentrate, when the dosage was increased, it decreased by 2.3–12.5% compared to the sample without this raw material. This indicated deterioration of the fermentative capacity of the yeast. The first peak of gas formation on the graph of the dynamics of carbon dioxide release in the dough with the addition of lecithin was observed after 60 min, after the addition of 5–20% pumpkin protein concentrate it shifted to 65 min, while in the control - after 50 min. As the dosage of pumpkin protein concentrate increased, the amount of carbon dioxide released in the dough decreased. The reason for this is a decrease in the availability of wheat flour starch for amylolysis. The second peak of gas formation for the control sample was observed after 150 min, and for samples with pumpkin protein concentrate – 15 minutes later. Pumpkin protein concentrate has a high protein content, which is significantly differs from flour proteins. This can be seen in the infrared reflectance spectra immediately after mixing at a wavelength of 2100 nm. The relative reflectivity of the control sample of the dough after kneading was 0.34, and that of the sample with protein concentrate was 0.32. This indicated that even such a small percentage caused conformational changes. Adding pumpkin protein concentrate in combination with lecithin to the recipe of wheat bread had a positive effect on the biological value of the bread and gives it health-promoting properties.References
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