Effect of Exogenous Protein Conditioner on the Thermodynamic Properties of Rice Dough and Bread Quality

Taking wheat bread as the control, this study explored the effects of five exogenous plant and animal proteins, soybean protein isolate, pea protein isolate, corn gliadin, whey protein concentrate and egg white protein, on the mixing characteristics, gelatinization characteristics, rheological characteristics, specific volume and sensory analysis of rice dough and bread. The results showed the addition of exogenous proteins can reduce the retrogradation value of rice dough to a minimum of 211 cP, increase the specific volume of bread to 1.810 mL/g, decrease hardness by about 55.3%, and decrease adhesive strength to 2 710.12 g. The soybean protein group with 12% plant protein had the largest number of pores, fine texture and uniform color, and the water holding capacity and sensory quality were the best. The bread hardness of 9% whey concentrated protein group in animal protein decreased significantly by about 2 032.9 g(P<0.05). At this time, the dough hardness was closest to that of wheat dough, and the elasticity was 0.82%. The taste was soft, which had the best effect on improving the texture characteristics of rice bread. Therefore, the quality of rice bread can be better improved when the addition of soybean protein in plant protein is 12% and whey concentrated protein in animal protein is 9%. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.