Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and...

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Detalles Bibliográficos
Autores principales: Mota, Joana, Lima, Ana, B. Ferreira, Ricardo, Raymundo, Anabela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465908/
https://www.ncbi.nlm.nih.gov/pubmed/32764433
http://dx.doi.org/10.3390/foods9081064

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465908/
https://www.ncbi.nlm.nih.gov/pubmed/32764433
http://dx.doi.org/10.3390/foods9081064

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