Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept
Arno G.B. Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan A. Delcour
Journal of Food Science
Abstract
Replacing animal proteins with plant protein sources in the food industry is desirable from an economic and environmental perspective. Enzymatic hydrolysis serves as a tool to improve the foaming properties of water-insoluble wheat gluten proteins. We conclude that wheat gluten hydrolysates can be a valid functional alternative for egg white proteins in meringues, and possibly other food systems.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
wheat gluten hydrolysates can be a valid functional alternative for egg white proteins in meringues
“We conclude that wheat gluten hydrolysates can be a valid functional alternative for egg white proteins in meringues, and possibly other food systems.”
enzymatic hydrolysis improves foaming properties of water-insoluble wheat gluten proteins
“Enzymatic hydrolysis serves as a tool to improve the foaming properties of water-insoluble wheat gluten proteins.”