Taha F S, Attia M, Shehata N A
Z Ernahrungswiss. 1982 Mar;21(1):77-82. doi: 10.1007/BF02023043.
Five protein sources, namely, sunflower seed protein concentrate, soy protein concentrate, lupine flour, rice bran flour, and fish protein concentrate, were used to enrich wheat bread. The protein sources were added at 5% and 10% levels. Chemical analysis of the enriched bread revealed increase in the protein content by values ranging from 16 to 62%. Sensoric evaluation included: aroma, crumb colour, crust colour, texture, flavour, and overall acceptability. The mean scores for these characteristics show that the protein sources are favourable supplements especially at 5% level.
使用了五种蛋白质来源，即葵花籽浓缩蛋白、大豆浓缩蛋白、羽扇豆粉、米糠粉和鱼浓缩蛋白来强化小麦面包。这些蛋白质来源分别以5%和10%的比例添加。对强化面包的化学分析表明，蛋白质含量增加了16%至62%。感官评价包括：香气、面包心颜色、面包皮颜色、质地、风味和总体可接受性。这些特性的平均得分表明，这些蛋白质来源是有利的补充剂，尤其是在5%的添加水平时。
