Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes

To explore the potential of incorporating commercial pro-
tein sources as functional ingredients in traditional Indian
chapati, a study was conducted to assess the effects of
supplementing whole wheat flour with these proteins. The
blends were evaluated for their physicochemical properties,
rheological behavior, and chapati-making performance.
Whole egg powder and egg albumin powder exhibited
higher redness values of 5.48 and 5.23, respectively, and
yellowness values of 23.33 and 27.47, respectively. As the
protein source levels increased from 0 to 20%, the blends
showed a corresponding increase in protein and ash con-
tent, with the highest protein content of 27.34% observed
in the blend with 20% soy protein isolate. The addition of
soy protein led to increased farinograph water absorption,
while whey and egg protein sources exhibited a decreasing
trend in water absorption. Overall, dough stability declined
as the level of protein supplementation increased. Sensory
evaluations of the chapatis revealed that a 10% supple-
mentation level was acceptable for soy and whey protein
sources. For egg protein sources, a 5% supplementation
level was preferred, as higher levels resulted in a signifi-
cant drop in sensory scores due to an undesirable foreign
taste in the chapati.