date:Jun 06, 2012
d for bars using one or more of the three proteins.
The team noted that each of the three dairy proteins gave unique texture in bar, whilst blending the proteins togetherdemonstrated synergistic and/or antagonistic effects on the firmness and crumbliness/cohesiveness of the bars.
Whey protein concentrate proved to be important to minimize firmness over time, whilst the modified milk protein concentrates performed differently from each other in bars due to the different modifications made durin