Effect of Whey Protein Isolate on Properties of Baking Premix and Its Products
The impact of whey protein isolate(WPI)on the pasting and rheological properties of baking premix was studied.The digestive,textural and sensory properties of muffin cakes and cookies prepared using the premix was also investigated.The results indicated that the addition of WPI led to a decrease in peak viscosity,final viscosity,setback value,and breakdown value of premix.With the increase of WPI content,the final viscosity decreased from 1038.00 cP to 417.67 cP,and the regression value decreased from 495.00 cP to 230.67 cP.The addition of WPI resulted in an increase in both the storage modulus(G')and loss modulus(G')of the premix gel,leading to a sig-nificant enhancement of viscoelasticity.The baked products prepared with WPI-added premix decreased rapidly di-gestible starch content and increased resistant starch content,indicating that WPI effectively inhibited starch diges-tion.It was noteworthy that the inhibition of muffin cakes'digestibility was more pronounced comparing with cook-ies.The addition of WPI to the premix resulted in an increase in the hardness of the prepared muffins and the crispi-ness of the prepared cookies.
baking premixwhey protein isolatepasting propertiesrheological propertiesdigestibility
NETL
NSTL
万方数据
