Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics

Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics

High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations. In the current study, high protein Chinese steamed breads (HPCSBs) were developed using plant (soy protein isolate, SPI) or dairy (rennet...

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Bibliographic Details
Main Authors:	Shiyuan Mao, Lovedeep Kaur, Tai-Hua Mu, Jaspreet Singh
Format:	Article
Language:	English
Published:	Elsevier 2022-12-01
Series:	Food Hydrocolloids for Health
Subjects:	Chinese steamed bread Mantou High protein Fortification Dairy protein Plant protein
Online Access:	http://www.sciencedirect.com/science/article/pii/S2667025922000486

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