A processed food product with inner cellular structure like wheat bread was developed. It was made mainly from soy protein and egg white, without using yeast, baking soda, gluten or other additives. The specific volume was more than 5 mL/g, which was equivalent to that of wheat bread. Protein/carbohydrate content of the bread was 42-49%/1-11%, significantly higher/lower than that of the wheat or rice bread. Recently, importance of protein intake is indicated for health maintenance of middle-aged and older people. Thus, the bread is expected to be a convenient protein source for them.
よりご利用いただけます。
大豆蛋白質と卵白を主成分とする高蛋白質・低糖質パンの開発
10.24514-00006680_DOI_moved
(279.29KB)
各記事の著者欄「