亚洲最大福利网站_4hu四虎永久网址_麻豆国产原创_国产成人av一区二区

Pea protein shows promise in enriching gluten-free bread
date:May 23, 2013
Researchers from the University of Agriculture, Balicka in Krakow found pea protein to be the most acceptable way to enrich gluten-free dough mixes in a study scheduled to appear in the August issue of Food Hydrocolloids. The study involved adding albumin, collagen, pea protein, lupine protein or soy protein to gluten-free dough mixes.

Soy protein and collagen reduced the volume of the loaves while lupine and albumin increased volume.

Adding the proteins significantly modified color and textur

12/26 05:01