Functional properties of biscuits with whey protein concentrate and honey

PAULA ANDREA CONFORTI & CECILIA ELENA LUPANO

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2004 vol. 39 p. 745 - 753

0950-5423

The effect of honey, lemon juice, and two whey protein concentrates with different protein content, on the structural and functional properties of biscuits, was analysed. Protein components of dough and biscuits were solubilized by different media and studied by polyacrylamide gel electrophoresis. Firmness, elasticity, relaxation time, adhesiveness, consistency and cohesiveness of dough, and colour, fracture stress and fracture strain of biscuits, were also determined. Results show that hydrogen and hydrophobic bonds between wheat proteins were formed during dough development, and proteins from wheat and whey form new bonds during cooking. The presence of whey protein concentrate of high protein content produced a decrease in the firmness and consistency, and an increase in the cohesiveness of dough. Honey increased the adhesiveness of dough, mainly in samples with the whey protein concentrate of lower protein content and lemon juice, and tended to decrease dough relaxation time. The fracture stress of biscuits decreased with the incorporation of whey protein concentrate. Also, honey increased the red undertone and yellowness of biscuits and decreased their lightness; however, the addition of lemon juice reduced these effects.