1986 Volume 33 Issue 2 Pages 149-154
Enzymatically modified gelatin (EMG) prepared by covalent attachment of L-leucine n-dodecyl ester was used as a conditioner for protein-frotified breads. Soy protein isolate (SPI) and fish protein concentrate (FPC) were selected as fortifiers and each was used at 5 and 10% of wheat flour. The use of these fortifiers gave breads with decreased loaf volume, firmed crumb and coarse grain. EMG used at 0.8% of flour mitigated these adverse effects, producing better quality bread than monostearin (MS) did. EMG exerted its function sufficiently, particularly when used in combination with vital gluten which substituted a 5% portion of wheat flour.
