Hydrolyzed Pisum sativum as a protein source for baked products

Abstract

The present investigation was based on the extraction of proteins from Pisum sativum pea flour assisted by hydrolysis, to obtain a protein hydrolyzate for incorporation into a baked product. With a descriptive level study and experimental methodology, three operating conditions were established: solute/solvent ratio, stirring time and hydrogen potential. Next, the hydrolyzate was carried out in two stages: basic, for the solubilization of proteins and acid, for the precipitation of the protein paste. As a result, the hydrolyzate was obtained with a protein level close to 80% that notably exceeded the protein level of 14.7% reported in Pisum sativum flour. Then, the implementation of the protein hydrolyzate was evaluated by preparing three types of bread: bread 1 with 0% hydrolyzate, bread 2 with 15% hydrolysate and bread 3 with 20% hydrolyzate. In short, it was detected that the baked product bread 2, presented better quality indicators, bromatological properties and amino acid profile. In turn, the research was able to specify that the optimal percentage for nutritional development is 15% hydrolyzate substitution, however, to achieve or develop better bakery quality characteristics, it is recommended that future research operate in the range of 10% - 14%.