Bakery products fortified with plant-based proteins from agro-industrial by-products

The investigation on alternative protein sources (e.g., plant-based) as ingredients for developing protein-rich foods is expanding to reuse agro-industrial by-products to reduce organic wastes and produce value-added foods. Bakery products are consumed worldwide, regardless of age and socioeconomic background. The inclusion of alternative proteins from food by-products in bakery products, such as bread fortified with hemp proteins from hemp seed cake, has been investigated in several scientific studies. The compositional, nutritional, healthy and sensory characteristics of the fortified bakery products have to be evaluated in relation to the formulation and technological process applied as well as their shelf-life. Consumers’ sensory liking and acceptability have to be considered for the success of these foods on the market, also in relation to different diet and nutritional requirements (e.g., gender, elderly people, sportsperson, etc.).

Fortified bakery products will be formulated for their inclusion in the diet as bread, breakfast foods or snacks. Conventional and rapid sensory methods will be applied to:

• Define the sensory profile and characteristics that can be reported on the label.
• Evaluate the sensory quality related to variation in formulation (e.g., different percentages or different by-products, sourdough-based baked product).
• Assess modifications occurring during the shelf-life.
• Sensory consumer tests and surveys will be performed to Investigate food palatability, sensory profile, consumers’ liking and acceptability of the products. In this regards, sensory and consumer tests will be applied considering both traditional and alternative protein sources, to investigate and compare the food consumption habits, liking and sensory aspects related to more conventional protein snacks (e.g. protein cookies/bars, Parmigiano Reggiano snacks, etc.) or more traditional protein sources and included in the diets of omnivores and flexitarians (e.g., meat/fish/dairy products). Moreover, specific groups of people with different diet requirements in terms of type and protein content (e.g., gender variable, elderly people, sportsperson, etc.) will be also considered. The possible presence of undesirable compounds derived from the by-product, (e.g., tetrahydrocannabinol from hemp) will be assessed to comply with the specific legislation.

Raw materials (e.g., hemp seed cake, legumes by-products) will be selected, considering the knowledge on their properties in terms of type and content of proteins and compatibility with their possible inclusion in bakery products. The kind of technology and the specific formulation to be applied to produce at least two kinds of bakery products will be carefully considered. Results obtained by the application of conventional and rapid sensory tests as well as investigation on consumers’ liking and acceptability will permit to assess the sensory characteristics defining quality indicators useful to inform consumers, also including them in the label.