Komeroski Marina Rocha, Oliveira Viviani Ruffo de
Postgraduate Program in Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre 90035-003, RS, Brazil.
Postgraduate Program in Food, Nutrition and Health, Department of Nutrition, School of Medicine, Federal University of Rio Grande do Sul, Porto Alegre 90035-003, RS, Brazil.
Foods. 2023 Jul 24;12(14):2801. doi: 10.3390/foods12142801.
In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins. These dairy proteins are intended to improve the quality of these foods, as they have important nutritional, technological, and sensory properties that can be exploited. The importance of new formulations in the quality features of pasta and bakery products and gaining an understanding of how the ingredients can interfere with these foods are described. A summary of the latest progress in the application of whey protein in bakery products, as well as their types and quantities from a physicochemical and sensory point of view, is presented. This review was reported following PRISMA recommendations and included articles ( = 32) from scientific journals that evaluated the use of whey protein in bakery products over the past ten years. More than half of the authors ( = 20) used WPC, likely due to its nutritional composition, cost, and easy access. Cake formulations were those with the highest amounts of whey protein, unlike researchers who made bread and pasta, possibly due to the fragility of these preparations. The addition of whey proteins modified the physical characteristics and improved the chemical composition of the bread. However, at higher concentrations (≥30%), they caused damage to the texture characteristics.
除了是重要的营养来源外，面食和烘焙食品在全球范围内都有消费，因此除了乳清蛋白等其他成分外，对它们进行研究的需求也日益增加。这些乳类蛋白旨在提高这些食品的质量，因为它们具有重要的营养、技术和感官特性，可以加以利用。本文描述了新配方在面食和烘焙食品质量特性方面的重要性，以及了解这些成分如何影响这些食品的情况。本文从物理化学和感官角度总结了乳清蛋白在烘焙食品中的应用最新进展，以及其类型和用量。本综述遵循PRISMA建议撰写，纳入了过去十年间科学期刊上评估乳清蛋白在烘焙食品中应用的文章（n = 32）。超过半数的作者（n = 20）使用了乳清蛋白浓缩物，这可能是由于其营养成分、成本和易获取性。与制作面包和面食的研究人员不同，蛋糕配方中乳清蛋白的用量最高，这可能是因为这些制品较为脆弱。添加乳清蛋白改变了面包的物理特性，改善了其化学成分。然而，在较高浓度（≥30%）时，它们会对质地特性造成损害。
