Effect of soy flour and whey protein concentrate on cookie color

Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design

“…The decrease was less pronounced for the cakes with protein mixtures and 100W, showing again the positive effect that mixtures can have on protein‐enriched cakes. Taste and overall acceptability presented the same trend, which underscores the great influence of taste – a characteristic that cannot be measured instrumentally – on overall acceptability (Pérez, Matta, Osella, de la Torre, & Sánchez, ). No significant differences were appreciated for Sample 1 and 100W compared to the control.…”

Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders

“…Perez et al (2013) explain this event as the addition of WPC was reduced lysine availability and increased color development.…”

“…In the study of Perez et al (2013), the replacement of wheat flour by WPC and soy flour in cookie formulation affected the development of colour due to the Maillard reaction. Perez et al (2013) explain this event as the addition of WPC was reduced lysine availability and increased color development.…”

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

“…Some authors reported that the darkness of cookies is enhanced as protein content increases due to a high degree of nonenzymatic browning (Conforti & Lupano, 2004;Wani et al, 2010;Mancebo et al, 2016). Changes in cookies colour are produced due to Maillard reactions between reducing sugars and amino side chains of proteins (Wani et al, 2010;P erez et al, 2013). Protein hydrolysis produces particles with smaller size, thereby increasing the number of reactive sites, which leads to greater surface available to interact with reducing sugars (Gani et al, 2015).…”