Table 2.
Dough mixing properties.
| Protein Source | Type | Percentage of Addition (%) vs. Water Absorption | Results | Reference |
|---|---|---|---|---|
| Lupine | Debittered Flour (DLF) | 10↑, 15↓, 20↓ | ↑ DDT in DLF at 10%, ↓ DDT in DLF at 15, 20% and FLF (AL) vs. control. ↑ DS in DLF (AL) and FLF at 10%, ↓ DS in FLF at 15 and 20% vs. control. | [15] |
| Fermented Flour (FLF) | 10↓, 15↑, 20↓ | |||
| Soy (SP) | Protein concentrate | 5↑, 10↑, 15↑ | ↑ DDT and ↑ DS in SP (AL) and in PP at 5% vs. control, but ↓ at 10 and 15% PP vs. control. ↑ DS in PP (AL) vs. control. ↑ Weakening of gluten network in PP at 15%, and SP at 10 and 15%. | [11] |
| Pea (PP) | Protein concentrate | 5↑, 10↑, 15↑ | ||
| Pea | Flour (PF) | 30↓ | Similar DDT in GRF and ↑ DDT in PF and TF vs. control. ↓ DS and ↑ weakening in all treatments vs. control. | [14] |
| Pea | Germinated Flour (GRF) | 30↓ | ||
| Pea | Toasted flour (TF) | 30↓ | ||
| Soy protein | Protein concentrate (SC) | 2=, 3↑, 4↑ | ↑ DS in SC (AL), ↓ DS in 11S and 7S vs. control. ↓ DSF in SC (AL) and ↑ DSF in 11S and 7S vs. control. | [45] |
| 7S soy protein | Soy protein fraction (7S) | 2↑, 3↑, 4↑ | ||
| 11S soy protein | Soy protein fraction (11S) | 2↑, 3↑, 4↑ | ||
| Walnut | Flour | 20↑, 30↑, 40↑, 50↑ | ↓ DS in all treatments vs. control. ↑ DSF at 20% and ↓ DSF in 30, 40 and 50% substitution vs. control. | [46] |
| Mealworm | Powder (MP) | 5↓, 10↓, 15↓ | ↑ DDT in MP at 5 and 10%, CHP (AL) and CRP at 10%, and ↓ DDT in MP at 15% and CRP at 15% vs. control. ↑ DS and ↓ DSF in all treatments vs. control. ↑ P and ↓ L in MP (AL) and CRP (AL) and ↓ P and ↑ L in CHP at 10 vs. control. ↑ P/L in MP (AL) and CRP (AL) vs. control. | [34] |
| Chickpea | Powder (CHP) | 5↑, 10↑, 15↑ | ||
| Cricket | Powder (CRP) | 5↑, 10↑, 15↑ | ||
| Mealworm | Powder | 5↓, 10↓ | = DDT and = DS in MF (AL) vs. control. ↑ P/L in MF (AL) vs. control. | [20] |
| Cricket | Powder | 10↓, 30= | Similar DDT at 10% and ↑ DDT at 30% vs. control. ↑ DS at 10% and ↓ DS at 30% vs. control. ↑ P/L in all treatments vs. control. | [19] |
| Strip loin beef | Powder | 3, 5, 7, 10 | ↑ Elongation resistance, ↑ elongation and ↓ max resistance value as the additive rates increase vs. control. | [47] |
| Yoghurt | Crude (Yg) | 30–50 | ↑ Dough structure, ↑ EX and ↑ deformation energy in Yg and ↓ in Cc vs. control. | [25] |
| Curd cheese | Crude (Cc) | 30–50 | ||
| Whey protein | Concentrate (WPC) | 5↓, 10↓, 15↓ | ↑ Arrival time and ↑ mixing tolerance in all treatments. ↓ DDT in all treatments at 10 and 15%. ↑ DS in all treatments at 5 and 10%, and ↓ DS at 15% vs. control. ↑ DSF in hydrolysates treatments and ↓ DSF in concentrates vs. control. | [31] |
| Whey protein | Protein hydrolyzed | 5↓, 10↓, 15↓ | ||
| Casein | Protein concentrate | 5↓, 10↓, 15↓ | ||
| Casein | Protein hydrolyzed | 5↓, 10↓, 15↓ | ||
| Whey protein | Protein concentrate (WC) | 5↓, 10↓, 15↓, 20↓, 25↓, 30↓ | ↓ DS in WC, ↑ DS in SC vs. control. | [42] |
| Soy | Protein concentrate (SC) | 5↑, 10↑, 15↑, 20↑, 25↑, 30↑ | ||
| White button mushroom | Powder (WBP) | 5↑, 10↑, 15↑ | = DDT in WBP (AL), ↓ DDT in SMP (AL) and PMP (AL). ↓ DS in all treatments vs. control. | [41] |
| Shiitake mushroom | Powder (SMP) | 5↑, 10↑, 15↑ | ||
| Porcini mushroom | Powder (PMP) | 5↑, 10↑, 15↑ | ||
| Algae: T. chuii | Powder | 4↑, 8↑, 12↑, 16↑ | ↓ DS and ↓ EX in all formulations vs. control. | [48] |
| Extracted | 4↑, 8↑, 12↑, 16↑ | |||
| Faba bean (FB) + Carob germ (CG) + Gluten (G) |
Mix of Flours | FB:10 + CG: 5 + G:2.5 |
↓ EX, ↓ resistance to extension, ↑ total gas volume and ↑ volume gas retention vs. control. | [26] |
| Soy (S) + Fructooligosaccharides (FOS) | Protein hydrolysate | S: 7.73 FOS: 5.60 |
↑ DDT in all treatments vs. control. | [49] |
| S: 17.10 FOS: 8.55 |
↑, ↓ or = represent differences between treatments vs. control. Percentage of addition (%) vs. water absorption column present differences between treatments vs. control. DDT: Dough development time, DS: Doug stability time, DSF: Degree of softening, TE: Dough tenacity, EX: Dough extensibility. AL: All levels.