Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread
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DOI: 10.3390/foods13050698
Abstract: 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… read more here.
Keywords: protein hydrolysate; effects fish; nutritional rheological; protein ... See more keywords
Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour
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DOI: 10.3390/foods14193343
Abstract: Enriching bread with functional ingredients is a promising strategy to enhance the nutritional and bioactive profile of widely consumed foods. This study evaluated partial substitution of wheat flour (WF) with chestnut flour (CF) and rosehip… read more here.
Keywords: rheology; rheological functional; nutritional rheological; bread ... See more keywords