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- Ziobro, Rafał, et al. Show all 4 Authors
- Food hydrocolloids 2013 v.32 no.2 pp. 213-220
- albumins; amylopectin; breads; chewiness; collagen; color; dough; hardness; ingredients; loaves; pea protein; peas; protein concentrates; rheological properties; soy protein
- ... The aim of this study was to check the possibility of enriching gluten-free dough mixes with concentrates or isolates of protein with different origins and to evaluate their impact on the structure, properties and aging of the obtained loaves. The studies involved the use of albumin, collagen, as well as pea, lupine and soy protein. Analysis of the rheological properties of the dough with the addi ...