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Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

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Abstract

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p ≤ 0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein – starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.

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Acknowledgments

The authors would like to thank Department of Biotechnology, Govt. of India for financial support.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India

    Adil Gani, Farooq Ahmad Masoodi, Bilal Ahmad Ashwar, Asima Shah & Sajad Ahmad Rather

  2. Technology and Sciences, Sam Higginbottom Institute of Agriculture, Allahabad, India

    A. A. Broadway

  3. Technical University of Munich, Freising, Germany

    Ali Abas Wani

  4. Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, United Arab Emirates

    Sajid Maqsood & Asir Gani

Authors
  1. Adil Gani
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  2. A. A. Broadway
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  3. Farooq Ahmad Masoodi
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  4. Ali Abas Wani
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  5. Sajid Maqsood
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  6. Bilal Ahmad Ashwar
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  7. Asima Shah
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  8. Sajad Ahmad Rather
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  9. Asir Gani
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Correspondence to Adil Gani.

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Gani, A., Broadway, A.A., Masoodi, F.A. et al. Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads. J Food Sci Technol 52, 7697–7709 (2015). https://doi.org/10.1007/s13197-015-1840-1

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  • DOI: https://doi.org/10.1007/s13197-015-1840-1

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