date:Feb 01, 2019
solubility, emulsification, water and oil holding, Ms. Constanza said. However, pea protein performs differently from whey protein in terms of solubility and gelling. Differences in functionality can be attributed to the differences in the type of protein fractions.
Another advantage of using pea protein in bakery products is that it can replace potential allergens such as wheat, dairy and egg. This sets it apart from many other plant proteins, including soy, wheat or whey.
Baking companies sh