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Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources rice, buckwheat, oat, kamut and spelt. #link# The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. link2 The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namel