| In order to produce traditional wheat products with a significant soybean protein addition, a thorough understanding of each product's individual physicochemical, structural and dynamic nature is necessary. Significant research has been conducted on the function of wheat gluten in bakery products. This information has been used to successfully formulate high protein breads. However, complete gluten formation is not present in many soft wheat bakery products (e.g. pastries, cookies, cakes). In these systems, the interaction between protein and starch is more significant. Research was conducted using a variety of proteins to assess adsorption potential on soft wheat starch. Textured soy protein was found to adsorb to a higher degree than other proteins. Subsequent research using polystyrene microspheres identified the role of puroindoline (a starch granule surface protein) and starch lipids on the binding potential of soy proteins in a model starch system. This hypothesis was then tested and proved using a model sugar-snap cookie system containing starch free of granule surface protein. Research found that puroindoline and starch granule surface lipids significantly affected protein binding. These data may result in the development of improved soy protein processing and soy supplemented wheat products. |
