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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor López,Estela Patricia (1) Palavra-chave Brea gum (1) Bread quality (1) Dough characteristics (1) Protein lupine isolate (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2014 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum Ciênc. Tecnol. Aliment. López,Estela Patricia. The effect of protein lupine isolate (LI) and addition of brea gum (BG) on a basic bread formulation is described. The major objective of this research was to evaluate the influence of the addition of LI on the quality and quantity of the proteins of fresh bread with BG. Protein quality was determinate by the Chemical Score method corrected for protein digestibility (CSCD%). The bread dough characteristics were determined by farinograph and alveograph. Fresh bread characterization was performed by measuring the physical parameters and evaluating the crumb structure. The effect of LI and BG on available lysine, the loss of available lysine ratio, and the chemical composition of the breads were also determined. The addition of LI on the bread formulation... Tipo: Info:eu-repo/semantics/article Palavras-chave: Protein lupine isolate; Brea gum; Dough characteristics; Bread quality. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100028 Registros recuperados: 1 Primeira ... 1 ... Última

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