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The Pros and Cons of Pea Protein in Bakery Products
date:Feb 01, 2019
r. Gennrich said. You will have to pair it with other proteins. Well use whey or soy or wheat and sometimes rice, but this is where you can run into problems with allergens.

Mr. Truong also recommended using alternative sources such as legumes to reach a complete protein when avoiding allergens is a high priority. But he warned bakers to experiment with the amount of plant proteins used because it can easily change the flavor profile. For this reason, many consumers dont enjoy the vegetable fla

12/24 01:43