Journal of food scienceBreadHumansPlant ProteinsRheologyCaco-2 Cells
Sacha Inchi (Plukenetia volubilis) Protein-Enriched Bread: Protein Quality, Breadmaking Properties, Textural Profile, and Bioactivity.
L Mateo Cordero-Clavijo, Johanan Espinosa-Ramírez, Marilena Antunes-Ricado, Cristina Chuck-Hernandez, Sergio O Serna-Saldívar, Marco A Lazo-Vélez
Published: 202510.1111/1750-3841.70743
Abstract
The partial substitution of wheat flour with plant-based proteins in bread production has garnered increasing attention due to its potential to enhance the nutritional value of bread, meeting consumer demands for novel functional foods. This study ev…
Preview only. Read the full abstract at the source