Ontology highlight
ABSTRACT:
SUBMITTER: Ziobro R
PROVIDER: S-EPMC4711467 | biostudies-literature | 2016 Jan
REPOSITORIES: biostudies-literature
Ziobro Rafał R Juszczak Lesław L Witczak Mariusz M Korus Jarosław J
Journal of food science and technology 20150925 1
The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than ...[more]