EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH
The results of using isolates of soya, pea and rice flour as well as of dry wheat gluten in the making of bread dough have been presented. Taking into account the high water absorption capacity of these products, effect of the protein isolates on the structural-mechanical properties of the dough has...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
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Stefan cel Mare University of Suceava
2017
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/407bd56f467f4809ae8f25ab04f500a9 |
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