Comparison of Bread Quality by Adding Sesame Protein Isolate Extracted with Different Methods
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Abstract:
Sesame protein isolate was prepared by cold pressing, hot pressing, dry peeling and wet peeling, and then mixed with flour and other ingredients to make bread. The effect of sesame protein isolate on the quality of bread was studied by sensory evaluation, measuring the volume, specific volume texture and moisture content of bread core. The results showed that the sensory scores of bread in the wet peeling group were higher than those in the other three groups (p<0.05); the specific volumes of bread in the dry peeling group and the wet peeling group were 3.16 mL/g and 3.57 mL/g, respectively, lower than those in the hot pressing group and the cold pressing group (p<0.05). The volume of 100 g bread in cold pressing group was 491.35 cm3, higher than that in other three groups. The volume of 100 g bread in wet peeling group was 479.66 cm3, higher than that in hot pressing group and dry peeling group (p<0.05). The bread hardness and chewiness in the wet peeling group were 176.65 and 141.36, respectively, which were lower than those in the other three groups (p<0.05). The elasticity and recovery of bread in the dry peeling group were 0.87 and 0.23, respectively, higher than those in the other three groups. When stored for 1, 3 and 5 days, the moisture reduction rates of bread in the wet peeling group were 1.72%, 0.97% and 0.58%, respectively, lower than those in the other three groups (p<0.05). The bread made of wet peeled sesame protein has the highest sensory score, the best texture, the slower rate of water reduction and the best overall quality.
