Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake

Food Chemistry

Volumn 194, Issue , 2016, Pages 1230-1237

  Campbell, Lydia ^a   Euston, Stephen R ^a   Ahmed, Mohamed A ^b  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

^b SEBHA UNIVERSITY   (Libyan Arab Jamahiriya)

Author keywords

Cowpea protein isolate; Protein denaturation; Protein glycation; Sponge cake; Wheat bread

Indexed keywords

DENATURATION; FOOD PRODUCTS; GLYCOSYLATION; WATER ABSORPTION;

GLYCATION; PROTEIN DENATURATION; PROTEIN ISOLATES; SPONGE CAKES; WHEAT BREADS;

PROTEINS;

COWPEA PROTEIN; FRUCTOSE; GLUCOSE; GLYCOPROTEIN; RAFFINOSE; STARCH; SUCROSE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; FOOD ADDITIVE;

ARTICLE; BREAD; CARBOHYDRATE ANALYSIS; COWPEA; DENATURATION; DOUGH; FOOD TEXTURE; GLYCATION; NONHUMAN; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN DENATURATION; PROTEIN DETERMINATION; PROTEIN GLYCOSYLATION; SENSORY EVALUATION; SOLUBILITY; THERMAL ANALYSIS; TURBIDITY; WATER ABSORPTION; WHEAT; ANALYSIS; CHEMISTRY; COOKING; FABACEAE; FLOUR; HARDNESS; HEAT; HUMAN; TASTE;

BREAD; COOKING; FABACEAE; FLOUR; FOOD ADDITIVES; HARDNESS; HOT TEMPERATURE; HUMANS; PLANT PROTEINS; TASTE; TRITICUM;

EID: 84941092104     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.002     Document Type: Article

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