Protein bread
As protein bread (also protein-enriched bread ) refers to bread whose content of protein is at least 22% of dry substance.
As a special bread , various baked goods were developed under this name from the end of the 19th century. They were used both for high-protein health food and for supply in the military . In addition to vegetable protein and that of milk and milk products, experiments were also carried out with the addition of animal blood. 100 years later, bread became popular as a trend food and recommended for various low-carbohydrate diet concepts . Instead of the usual proportion of around 5%, these breads sometimes contain more than 30% protein. In many products, the carbohydrate content is achieved by adding a higher fat content. Oilseeds and seeds are also added to the batter instead of flour .
Mainly wheat and soy protein are used, but also ground grain. Flax seeds , sesame seeds and sunflower seeds are also often found .
Biscuits
Baked goods under 250 g are often referred to as small baked goods as protein rolls .
Individual evidence
- ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 3. Edition. Institute for Bakery Science, Kulmbach 1978
- ↑ Article in SPON from July 23, 2012