Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions.

ABSTRACT: The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified faba bean fractions by developing a method suited for investigation of such multi-component ingredients. The moisture contents of the protein and starch phases in the dough were determined using a method based on partial sorption isotherms of mixed doughs of protein- and starch-rich fractions at high water activity. Water content of the protein phase is higher than that of the starch phase in dough, showing that protein takes up more water than starch at room temperature. Also, the moisture cont

SUBMITTER: Buhler JM 

PROVIDER: S-EPMC9046618 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature