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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

07/26 08:50