Use of pregelatinzed starch and pea proteins to improve nutritional value of traditional brioche: consequences on dough rheology and final product quality

Cereal-based products such as brioche are widely consumed but little included in nutritional studies due to their high fat content. Reducing fat incorporation in the dough without impacting the characteristics of the finished product would be an interesting approach to reduce health concerns. In this study, fat incorporation was reduced by 30% and associated with supplementation up to 5% of a mix containing pre-gelatinized waxy corn starch and non-functional pea proteins. This new formulation increased dough consistency by 45 to 75% and gas retention capacity by 24%. The final products are therefore more voluminous with a density reduced by approximatively 20% compared to control. Concerning the texture of the finished products and more particularly softness, it remains very similar to traditional brioche. The reduction of fat content combined with the most effective concentration of other ingredients improves the Nutriscore® rating from E to D. • Pregelatinzed starch and pea proteins to improve the French brioche • The reduction of fat content improves the Nutriscore® • Significant changes in the rheological behavior of the dough • The quality of brioche was significantly improved • Softness and the crumb of the brioche were improved