Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)

The aim of this work was to improve the protein content of the wheat bread and to study the technological properties, incorporating Cobia (Rachycentron canadum) minced proteins (CMP). The influence of CMP on the characteristics of wheat bread, such as texture, color, specific volume (SV), protein and lipids content were evaluated. Wheat flour was replaced by CMP at different levels of substitution, and hydrogenated vegetable fat was added in different levels according to 22 central composite rotational design (CCRD) as shown: CMP: from 2.00 to 12.00%hydrogenated vegetable fat: from 0.00 to 3.00%. As control was elaborated wheat bread without the addition of CMP. Analysis of the breadcrumb color with the addition of CMP at 3.50% and vegetable fat up to 1.50% showed the highest lightness. The highest SV values were obtained with an amount of 0.44% of vegetable fat in the formulation. However, the increase in the addition of CMP resulted in a reduction of SV. The addition of CMP and vegetable fat results in an antagonistic effect on breadcrumb firmnessthe higher the vegetable fat and the lower the CMP contents resulted in higher softness. The CMP incorporation in bread caused a protein increase in the range of 40 to 70% compared to wheat bread without CMP