Development of protein-rich, low carbohydrate bread composed mainly of soy protein and egg white
Bibliographic Information
- Other Title
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- 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
- ダイズ タンパクシツ ト ランパク オ シュセイブン ト スル コウタンパクシツ ・ テイトウシツ パン ノ カイハツ
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Description
<p>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. </p>
Journal
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- 農研機構研究報告 = Journal of the NARO Research and Development
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農研機構研究報告 = Journal of the NARO Research and Development 9 45-49, 2021-11-30
国立研究開発法人 農業・食品産業技術総合研究機構
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Details 詳細情報について
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- CRID
- 1390572176822520832
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- NII Article ID
- 130008150839
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- NII Book ID
- AA12869582
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- NDL BIB ID
- 031897413
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- ISSN
- 24349909
- 24349895
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed