10 papers analyzed
These studies suggest that high-protein bread can be achieved using various protein sources such as nonfat dry milk, plant-based ingredients, and protein-rich supplements, which improve nutritional value, consumer acceptability, and bread quality.
High-protein bread has garnered significant interest due to its potential health benefits and the growing consumer demand for nutritionally enhanced food products. This synthesis explores various approaches to increasing the protein content in bread, the impact on bread quality, and consumer acceptance.
Incorporation of Nonfat Dry Milk:
Plant-Based High-Protein Ingredients:
Gluten-Free High-Protein Alternatives:
Hybrid Bread Formulations:
Protein Digestibility:
Technological and Sensory Implications:
Protein-Rich Supplements:
Functional Ingredients:
High-protein bread can be effectively produced by incorporating various protein sources, including nonfat dry milk, plant-based proteins, and protein-rich supplements. These additions can enhance the nutritional profile, improve amino acid composition, and maintain or even improve sensory attributes. However, the choice of protein source and the baking process are crucial to ensure good bread quality and consumer acceptance.
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