Protein enrichment of biscuits aims to reach, through a product which is widely accepted among consumers, target groups which have greater needs of this nutrient and also consumers which seek products which provide more than basic nutrition. Several protein sources have been studied for this purpose and, although the use of flours in general is more common, protein concentrates, isolates, and hydrolysates may be good alternatives. Although this reformulation seems simple, it is known that small variations in the formulations can cause important effects on dough rheology, the process, and the end product (technological and sensorial characteristics).
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Nogueira et al. (2018) studied this question.
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