Protein enrichment of biscuits: a review

Protein enrichment of biscuits aims to reach, through a product which is widely accepted among consumers, target groups which have greater needs of this nutrient and also consumers which seek products which provide more than basic nutrition. Several protein sources have been studied for this purpose...

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Bibliographic Details
Published inFood reviews international Vol. 34; no. 8; pp. 796 - 809
Main Authors Nogueira, Amanda de Cássia, Steel, Caroline Joy
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 17.11.2018
Taylor & Francis Ltd
Subjects
Pea
protein
protein isolate
Proteins
soybean
Vegetable oils
whey
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Summary:Protein enrichment of biscuits aims to reach, through a product which is widely accepted among consumers, target groups which have greater needs of this nutrient and also consumers which seek products which provide more than basic nutrition. Several protein sources have been studied for this purpose and, although the use of flours in general is more common, protein concentrates, isolates, and hydrolysates may be good alternatives. Although this reformulation seems simple, it is known that small variations in the formulations can cause important effects on dough rheology, the process, and the end product (technological and sensorial characteristics).
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129.2018.1441299