Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino...

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Bibliographic Details
Main Authors: Jaromír Pořízka, Zuzana Slavíková, Karolína Bidmonová, Miroslava Vymětalová, Pavel Diviš
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
high protein food
pastry
wheat bran
protein isolates
whey protein
rheology
Online Access:https://www.mdpi.com/2304-8158/12/13/2635

Internet

https://www.mdpi.com/2304-8158/12/13/2635

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