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- Ziobro, Rafał, et al. Show all 4 Authors
- Journal of food science and technology 2016 v.53 no.1 pp. 571-580
- Lupinus; albumins; amylopectin; breads; collagen; color; dough; enthalpy; gluten-free foods; guar gum; hardness; loaves; pea protein; peas; pectins; porosity; protein isolates; rheological properties; smell; soy protein
- ... 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 loa ...
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