Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread

Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread

The potential enhancement of the protein content in bakery products is studied by adding fish protein hydrolysate (FPH) flour in varying proportions (1.5%, 3%, 4.5%, and 6%) within the production recipe. The mixtures of wheat flour and FPH obtained were comprehensively analysed using Mixolab equipme...

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Bibliographic Details
Main Authors: Oana Bianca Oprea, Sigurd Sannan, Ignat Tolstorebrov, Ingrid Camilla Claussen, Liviu Gaceu
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
fish protein hydrolysate
bakery industry
Mixolab
food water footprint
Online Access:https://www.mdpi.com/2304-8158/13/5/698

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