Laugesen Susanne Bølling, Dethlefsen Sandra Lenz, Petersen Iben Lykke, Aaslyng Margit Dall
Nutrition and Health, Centre for Nutrition, Rehabilitation and Midwifery, University College Absalon, Sdr. Stationsvej 30, DK-4200 Slagelse, Denmark.
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
Foods. 2022 Nov 15;11(22):3647. doi: 10.3390/foods11223647.
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.
对植物性蛋白质兴趣的日益增加在食品服务行业尤为重要。对于特定群体，例如老年人，确保摄入足够质量的蛋白质可能具有挑战性。一种实现方法可能是通过强化主食，如面包。本研究考察了小麦面包，其中分别用三种不同植物蛋白组合的磨碎组织化植物蛋白（TVP）替代了0%、20%、35%和50%的面粉。通过感官剖析以及对面团膨胀能力、烘焙损耗、蛋白质含量和颜色的测量来评估感官和烘焙品质。进行了专家评估和稳健性测试以评估在食品服务行业的潜在用途。用磨碎的TVP替代35%的小麦粉，可以使面包的蛋白质含量提高83%（高达干物质的25%），并且仍保持可接受的品质。不同的TVP表明，豌豆和蚕豆或豌豆、蚕豆和藜麦比豌豆、蚕豆和大麻更适合用于面包强化。该研究证明了为每餐需要高蛋白质摄入量的人群生产优质面包的潜力。
