A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Table 1

Effect of whey and soy protein addition on thermomechanical properties and stickiness of wheat dough.

	MWA; (%)	MDT (min)	MST; (min)	MMT (Nm)	PW; (Nm)	PT; (°C)	MPT (Nm)	MBD (Nm)	MSB; (Nm)	DS; (g)
Control	53.8
Whey protein
5	49.8
10	47.1
15	44.2
20	43.2
25	43.0
30	42.7
Soy protein
5	58.8
10	65.1
15	72.0					—	—	—	—
20	79.3					—	—	—	—
25	87.0					—	—	—	—
30	94.4					—	—	—	—

Data are presented as means  ±  standard deviation. Data values with different letters in columns are significantly different, .