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- W2382203468 abstract "[Objective] The aim was to study extraction of alfalfa edible leaf protein and its application in cookie. [Method] With briquetting alfalfa as raw material, the edible leaf protein was extracted from alfalfa by combining acidity method and centrifugal method. [Result] Along with increase of adding rate of alfalfa protein, water absorption rate of flour and weakening degree of dough increased; forming and stable time, evaluation value, maximum stretch restraining force and stretch energy of dough reduced; the stretch length first increased and then reduced. Along with increase of adding rate of alfalfa protein, elastics of cookie dough, adhesion, hardness, elastics, gumminess, chewiness and resilience of cookie reduced, but its fragility increased. The evaluation value of cookie added 2 % alfalfa protein was highest. [Conclusion] As for cookie, alfalfa protein was good nutrition enhancer and dough improver (weak-gluten agent), with the optimum adding rate was 2%." @default.
- W2382203468 created "2016-06-24" @default.
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- W2382203468 date "2007-01-01" @default.
- W2382203468 modified "2023-09-24" @default.
- W2382203468 title "Study on Extraction of Alfalfa Edible Leaf Protein and Its Application in Cookie" @default.
- W2382203468 hasPublicationYear "2007" @default.
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