Effect of bovine globin and globin-sugar complexes on rheological properties of dough and bread

Abstract

Globin (Gb), a rich source of essential amino acids, and Gbs glycated with sugars (glucose, fructose and psicose) by the Maillard reaction were applied to breadmaking, and their effects on the rheological properties of dough and qualities of finished bread were studied. The dynamic modulus of dough was improved by the addition of NaCl to wheat flour, as expected. An improvement in dynamic modulus was also observed when Gb was added to wheat flour without the addition of NaCl. Parameters determined by Farinograph showed that the addition of Gb and glycated Gbs to wheat flour dramatically improved rheological properties of dough. In finished bread formulated with NaCl at the low concentration of 0.17% (w/w, based on flour weight), the addition of 1% (w/w) of Gb resulted in unfavorable textures (stiff and tough) while 1% (w/w) psicose-glycated Gb made bread 30% softer, 22% more elastic and 4.8% larger in specific volume than control bread (no additional protein). Thus, psicose-glycated Gb can be a useful additive for producing a low-sodium bread with favorable texture.