Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products
With the improvement of people's consumption level and the pursuit of health and nutrition, high protein bakery products are increasingly favored by consumers. This article provides a comprehensive review of the characteristics and current application status of high-protein ingredients that are...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060364 |
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| Summary: | With the improvement of people's consumption level and the pursuit of health and nutrition, high protein bakery products are increasingly favored by consumers. This article provides a comprehensive review of the characteristics and current application status of high-protein ingredients that are commonly used and being explored for use in high-protein baked products. It also summarizes the challenges faced during the application process of these high-protein ingredients and the corresponding solutions. Accordingly, the possible development directions of high protein baking products are pointed out, with a view to providing references and new ideas for the development and industrialization of new high-protein bakery products. |
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| ISSN: | 1002-0306 |