Abstract
Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)
Highlights
The availability of nutrients and the supply of proteins to humanity is an important and vital question in the world
An alternative of wheat bread protein enrichment is the incorporation of vegetable or animal protein from different sources as lentil, carob, faba bean sourdough, fish (Cercel et al, 2016; Coda et al, 2017; Turfani et al, 2017)
The fish species used in this study was cobia (R. canadum), provided by Marine Aquaculture Station (MAE) of the Federal University of Rio Grande (FURG)
Summary
The availability of nutrients and the supply of proteins to humanity is an important and vital question in the world. It is a problem in developing countries where the population increased is not accompanied by the supply of high quality protein (Moscatto et al, 2004). The health of several people could be enhanced by increasing protein nutritional value of wheat flour bread (Cercel et al, 2016) This fact occurs because, according to some authors (Gómez et al, 2008; Turfani et al, 2017), wheat bread is a popular food worldwide. An alternative of wheat bread protein enrichment is the incorporation of vegetable or animal protein from different sources as lentil, carob, faba bean sourdough, fish (Cercel et al, 2016; Coda et al, 2017; Turfani et al, 2017)
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