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 textural properties of bread crumb. Most of the protein preparations significantly decreased hardness and chewiness of the crumb compared to the control sample. Adding protein preparations may retard staling of starch-based bread, according to the study.
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