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 |
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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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| _version_ | 1850260726555344896 |
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| author | Feng PANG Yangchao GAO Yuchuan LI Yanqiong LI Shuhui YU Haiying WANG Yuyu ZHANG He LIU |
| author_facet | Feng PANG Yangchao GAO Yuchuan LI Yanqiong LI Shuhui YU Haiying WANG Yuyu ZHANG He LIU |
| author_sort | Feng PANG |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-935bbad074a941ff9b16eb9df57a133c |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-935bbad074a941ff9b16eb9df57a133c2025-08-20T01:55:34ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-06-01461141142110.13386/j.issn1002-0306.20240603642024060364-11Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked ProductsFeng PANG0Yangchao GAO1Yuchuan LI2Yanqiong LI3Shuhui YU4Haiying WANG5Yuyu ZHANG6He LIU7Yunnan Characteristic Resource Plant Intelligent Agriculture Engineering Research Center, College of Agriculture and Life Science, Kunming University, Kunming 650214, ChinaYunnan Characteristic Resource Plant Intelligent Agriculture Engineering Research Center, College of Agriculture and Life Science, Kunming University, Kunming 650214, ChinaYunnan Characteristic Resource Plant Intelligent Agriculture Engineering Research Center, College of Agriculture and Life Science, Kunming University, Kunming 650214, ChinaYunnan Characteristic Resource Plant Intelligent Agriculture Engineering Research Center, College of Agriculture and Life Science, Kunming University, Kunming 650214, ChinaYunnan Characteristic Resource Plant Intelligent Agriculture Engineering Research Center, College of Agriculture and Life Science, Kunming University, Kunming 650214, ChinaYunnan Characteristic Resource Plant Intelligent Agriculture Engineering Research Center, College of Agriculture and Life Science, Kunming University, Kunming 650214, ChinaYunnan Characteristic Resource Plant Intelligent Agriculture Engineering Research Center, College of Agriculture and Life Science, Kunming University, Kunming 650214, ChinaYunnan Characteristic Resource Plant Intelligent Agriculture Engineering Research Center, College of Agriculture and Life Science, Kunming University, Kunming 650214, ChinaWith 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060364high proteinbakeryprotein ingredientsapplication challenges |
| spellingShingle | Feng PANG Yangchao GAO Yuchuan LI Yanqiong LI Shuhui YU Haiying WANG Yuyu ZHANG He LIU Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products Shipin gongye ke-ji high protein bakery protein ingredients application challenges |
| title | Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products |
| title_full | Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products |
| title_fullStr | Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products |
| title_full_unstemmed | Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products |
| title_short | Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products |
| title_sort | research progress on protein ingredients and their application challenges in high protein baked products |
| topic | high protein bakery protein ingredients application challenges |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060364 |
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