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The Pros and Cons of Pea Protein in Bakery Products
date:Feb 01, 2019
ture applications, said Patrick Luchsinger, marketing manager, nutrition and pet food, Ingredion, Inc.

Nastar, a functional pea starch from Cosucra, is a white and tasteless powder extracted from the yellow pea. The companys Pisane pea protein may be used at high levels without much impact on texture and taste.

One challenge formulators face when adding protein sources to baked applications is the structure of the dough.

Adding any protein whether its pea, soy wheat or rice to baked foods wil

12/24 00:09