Effects Of Pea Protein Isolate On Characteristics Of Wheat Flour Dough And The Study Of Product Development

With the continuous development of social economy and the improvement of people's living standard,people has put forward higher requirements on the taste,flavor,nutrition and functional of the food.This paper has studied the influences of adding pea protein isolate into dough about the dough characteristics and protein content,and compared the processing properties between pea protein isolated which was maken from alkali soluble-acid sinking method(ASAI – PPI)and raw material pea protein isolated(PPI),and there are also some experimental research about hard biscuit,steamed bum,bread and fine dried noodles.Adding PPI into flour is conducive to improving the nutrient quality of flour products,and can expand the application scope of pea protein in food processing.Related research results are as follows:(1)With the increase of PPI adding amount,dry gluten content did not change significantly;When PPI content reached 3.0%,wet gluten content increased by 4.7%,but it started to decline after adding amount of 7.0%.When PPI adding amount reached 9.0%,wet gluten content fell by 5.7% compared with 3.0% adding amount,but there was no significant difference with control group.(2)The electrophoresis analysis results of SDS-PAGE showed that the protein from PPI was mainly distributed within the scope from 20.1 to 100.1 k Da,and the protein from pure wheat flour dough was mainly distributed within the scope from 23.8 to 100.1 k Da.Compared with wheat protein,the part which was under 29.0 k Da in PPI was more rich.With the increase of adding amount of PPI,protein components in the mixed dough appeared darker stripes at 100.1,93.1,75.3,47.3,39.9,34.2,32.3,27.2,23.8 k Da.(3)As the PPI content increased to 9.0%,the bibulous rate of mix flour increased by 8.0%,the dough formation time increased by 31.0%,the stability time increased by 36.6%,and the weakening degree reduced by 34.6%.There was no significant change in tensile energy at 45 min,but the ductility degree was reduced by 24.6% compared with blank;tensile resistance increased by 41.6%,extension ratio increased by 95.0%;At 90 min,extension energy reduced by 17.6%,and ductility degree was reduced by 36.0%,and the tensile resistance increased by 38.0%,and extension ratio increased by 110.0%;There was no significant change in tensile energy at 135 min,but the extension degree reduced by 33.3%,and the tensile resistance increased by 83.2%,the extension ratio increased by 176.2%.Farinograph and tensile results show that after added PPI,the dough was more suitable for making suck flour products that need higher thews,such as steamed buns,noodle,etc.(4)Gelatinization characteristics measuring results show that after added PPI,there is no significant change in the peak viscosity,breakdown value and gelatinization temperature of flour,but the valley viscosity decreased by 12.2%,the final viscosity fell by 18.6%,and the retrogradation value decreased by 24.1%.(5)The fat-binding capacity of ASAI-PPI was 489.3%,which was 95.2% higher than the PPI.The water-holding capacity of PPI was 621.3%,which was 211.0% higher than the ASAI-PPI.As the p H increased from 4.0 to 8.0,both foamability of them increased,but the stability reduced only from p H4.0 to 5.0 markedly.But the foamability and stability of ASAI-PPI were higher than the PPI under the condition of the same p H.(6)After adding PPI into flour,we respectively got productions such as hard biscuit,steamed bum,bread and noodles.When the content of the PPI exceeded 7.0%,it could improve the damage-cracking rate of the hard biscuit;at the same time,when the adding amount of PPI increased to 5.0%,the volume of bread fell by 42.5%,and the hardness increased by 285.8% than the control group.When the content of the PPI added up to more than 5.0%,the volume of steamed bun began to decline,when it was up to 9.0%,its volume fell by 26.8%,and the hardness increased by 100.7%.Adding PPI into flour can reduce the best cooking time and improve the breaking strength of the noodle.Sensory analysis showed that PPI content should not exceed 5%,3%,5%,3% respectively in hard biscuit,bread,steamed bread and noodles.