Texture Analysis in Research: Substitution and Supplementation in Bakery Products

In the bakery industry, formulations continue to be tested that replace an ingredient (such as gluten) or supplement (e.g. soybean or soy protein) to enhance a product. 

The following are recent publications highlighting the use of a texture analyser to measure the effects of such formulation change.

Scientists from Nanjing University of Finance and Economics have been researching the effects of whey and soy protein addition on the rheological properties of wheat dough. 

Since it is known that the gluten network is responsible for viscoelastic properties in wheat dough and for dough structure strength and gas retention, most studies reported that enrichment of