ArticleFood science & nutrition2026
Quantitative and Qualitative Control of Wheat Flour Dough's Mechanical Properties via Dietary Protein Addition.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Dietary protein fortification enhances bakery nutrition, but its impact on dough mechanics remains unclear. To address this, 432 formulations were designed using eight proteins (up to 70.6% substitution), seven lipid configurations, and salt, with water adjusted (38%-159% baker's percentage). Texture profile analysis (10 mm compression distance) and dynamic rheometry (0.1-80 Hz at 0.5% strain) yielded 19 continuous and tertile-discretized mechanical target variables. Parallel regression and classification workflows were developed to predict continuous values and tertile-defined categories (low, medium, and high). Models included Ridge regression for continuous prediction, logistic regression for classification, and Random Forest and Gradient Boosting for both tasks, with performance evaluated using five-fold cross-validation. Both paradigms generally predicted rheological properties with higher accuracy (
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