Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns

Abstract

Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing this could be through the fortification of a staple food such as bread. This study examined wheat buns, in which 0%, 20%, 35% and 50% of the flour was replaced with three different milled texturized vegetable proteins (TVP) of different plant protein combinations. Sensory and baking qualities were evaluated through sensory profiling and measurements of rising ability, baking loss, protein content and colour. An expert assessment and a robustness test were conducted to evaluate potential use in the food service sector. By substituting 35% of the wheat flour with milled TVP, it was possible to increase the protein content of the buns by 83% (up to 25% of DM) and still maintain an acceptable quality. The different TVPs showed that pea and faba bean or pea, faba bean and quinoa were more suitable in bread fortification than pea, faba bean and hemp. The study demonstrates the potential for producing quality bread for people who need a high protein intake in all their meals.

Keywords: bread; faba bean protein; hemp protein; older adults; pea protein; protein extrudates; protein fortification; quinoa protein; texturized vegetable protein.

Figure 1

PCA biplot for the sensory profile of all buns. REF: Reference sample with 0% added TVP; TVP1: extrudate with 10% faba bean, 89% pea, 1% salt; TVP2: extrudate with 49% faba bean, 40% pea, 10% quinoa, 1% salt; TVP3: extrudate with 10% faba bean, 79% pea, 10% hemp, 1% salt; 20: 20% addition; 35: 35% addition; 50: 50% addition. A: appearance, O: odour, F: flavour, T: taste, Cf: consistency with fingers, Cm: consistency in mouth, and M: mouthfeel.

Figure 2

The intensity of the relevant sensory properties (a) elastic consistency and (b) bitter taste in relation to added type and concentration of plant protein. The results for the reference (REF) are indicated at 0%. TVP1: extrudate with 10% faba bean, 89% pea, 1% salt; TVP2: extrudate with 49% faba bean, 40% pea, 10% quinoa, 1% salt; TVP3: extrudate with 10% faba bean, 79% pea, 10% hemp, 1% salt. The standard error (SE) for the two repetitions is shown in the figure.

Figure 3

PCA biplot for the sensory profile of robustness of the selected buns. The reference (REF) had 0% added TVP; TVP1: extrudate with 10% faba bean, 89% pea, 1% salt; TVP2: extrudate with 49% faba bean, 40% pea, 10% quinoa, 1% salt; TVP3: Extrudate with 10% faba bean, 79% pea, 10% hemp, 1% salt; 20: 20% addition; 35: 35% addition; 50: 50% addition. A: appearance, O: odour, F: flavour, T: taste, Cf: consistency with fingers, Cm: consistency in mouth, and M: mouthfeel. D0: freshly baked, D1: one day old, FT: frozen and thawed at room temperature, FM: frozen and thawed in a microwave oven.

Figure 4

The intensity of the relevant sensory properties (a) elastic consistency and (b) tough crust at 1st bite in relation to robustness of the buns. The standard error (SE) for the two repetitions is shown in the figures. The reference bun (REF) contains 0% extrudate, and TVP2 contains 35% extrudate made from 49% faba bean, 40% pea, 10% quinoa, 1% salt. D0: freshly baked, D1: one day old, FT: frozen and thawed at room temperature, FM: frozen and thawed in a microwave oven.