Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production

- Soy protein hydrolysate (SPH) could improve healthiness in wheat products.
- Fructooligosaccharides (FOS) could improve healthiness in bakery products.
- Mixolab™ and statistical methods were used in order to estimate bread quality.
- SPH, FOS and wheat flour premixes has different dough rheology.
- It was possible to produce bread using low levels of SPH and FOS.

Replacement of wheat flour (WF) by soy protein hydrolysates (SPH) and fructooligosaccharides (FOS) may have beneficial health effects, but they can modify dough rheology performance, and the technological quality of functional breads with health claim. This study aimed to evaluate the rheological properties of premixes by Mixolab™ parameters, using a Central Composite Design (CCD), with WF partially replaced by SPH (X1 = 0-20 g/100 g) and FOS (X2 = 0-10 g/100 g) for breadmaking. Mixolab™ results were analyzed by Surface Response Methodology (SRM) and the desirability methodology was applied to select two premixes, suitable and unsuitable for breadmaking, comparing with control bread, made only with WF. The results indicated that Mixolab™ parameters and statistical methods including CCD and desirability were appropriate to predict the WF replacement levels by SPH and FOS, for producing functional bread with specific volume and firmness similar to control bread.