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标题：Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
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作者：Purificación García-Segovia ; Marta Igual ; Javier Martínez-Monzó 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：7
页码：933-954
DOI：10.3390/foods9070933
出版社：MDPI Publishing
摘要：A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.
关键词：alternative proteins; insect powder; pea protein; bread; Alveographic properties; physicochemical properties; sensory analysis; word association alternative proteins ; insect powder ; pea protein ; bread ; Alveographic properties ; physicochemical properties ; sensory analysis ; word association