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The Pros and Cons of Pea Protein in Bakery Products
date:Feb 01, 2019
l affect dough handling by impacting the strength of the gluten matrix and overall moisture retention, Mr. Luchsinger said. This balance between extensibility and elasticity also allows the dough to be stretched and worked while still maintaining its overall structure.

Adding enzymes can promote improved texture, Mr. Gennrich said. Finer granulation can often provide higher water holding capacity, whereas a larger granulation size can have less foaming capacity. Eliminating granulated sugar and

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