Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread

被引：17

作者：

Serventi, Luca ^{[1
,3
]}

Vittadini, Elena ^{[2
]}

Vodovotz, Yael ^{[1
]}

机构：

[1] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA

[2] Univ Parma, Dept Food & Drug, Parco Area Sci 47-A, I-43124 Parma, Italy

[3] Lincoln Univ, Dept Wine Food & Mol Biosci, Christchurch 7647, New Zealand

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 89卷

关键词：

Bread; Chickpea; Protein; Saponins; Texture; WATER DYNAMICS; SAPONINS; FLOUR;

D O I：

10.1016/j.lwt.2017.11.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soy bread has been successfully reformulated with chickpea protein concentrate to expand saponin profile of the product. The aim of the current study was to ascertain the quality of changes resulting from this reformulation. Chickpea protein concentrate deleteriously affected textural quality of the bread at 2/3 of soy substitution, resulting in higher hardness, chewiness and lower specific loaf volume, while a 1/3 of soy substitution was found to be a viable tool to deliver a diverse saponin profile, without negative effects on texture, other than a limited increase in hardness.

引用

页码：400 / 402

页数：3

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