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Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

  • Published:2019-09 Issue: Volume:89 Page:102816
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Hoehnel Andrea,Axel Claudia,Bez Jürgen,Arendt Elke K.,Zannini Emanuele

Funder

European Unions Horizon 2020 research and innovation programme

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Potato proteins;Alting,2011

2. Evaluation of a new viscometer performance in predicting the technological quality of soft wheat flour;Amoriello;Cereal Chem.,2016

3. Cereal Grains for the Food and Beverage Industries;Arendt,2013

4. Peas and other legume proteins;Arntfield,2011

5. Effect of surfactant gel and gum combinations on dough rheological characteristics and quality of bread;Azizi;J. Food Qual.,2004

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