The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread
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- 作者：Dovile Klupsaitea ; Grazina Juodeikienea ; grazina.juodeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author ; Daiva Zadeikea ; Elena Bartkieneb ; Zita Maknickienec ; Greta Liutkutea
- 关键词：Lupinus angustifolius ; Pediococcus pentosaceus ; Protein functionality ; Bread quality ; Facial expression
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：180-186
- 全文大小：622 K
文摘
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Lacto-fermentation markedly improved lupin protein functional properties.
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Supplementation with fermented lupin flour improved the texture of wheat-lupine bread.
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Facial expressions are able to explain introspective liking ratings on hedonic scale.