Nutrients | |
Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread | |
Urszula Krupa-Kozak1  Natalia Bၜzek1  | |
[1] Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima St., 10, Olsztyn 10-748, Poland; E-Mail: | |
关键词: dairy proteins; gluten-free bread; dough consistency; technological properties; nutritional value; celiac disease; | |
DOI : 10.3390/nu5114503 | |
来源: mdpi | |
【 摘 要 】
Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (
【 授权许可】
CC BY
© 2013 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190031723ZK.pdf | 291KB | download |