Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough.

• Tác giả: Jinying Guo, Yilin Huang, Qiaoming Jiang, Denglin Luo, Ju Qiu, Bing Wang, Haoran Wang, Libo Wang, Weijing Wu, Minghuan Yan, Chonghui Yue
• Ngôn ngữ: eng
• Ký hiệu phân loại: 363.737 Measures to prevent, protect against, limit effects of pollution
• Thông tin xuất bản: Netherlands : Food chemistry: X , 2025
• Bộ sưu tập: NCBI
• ID: 748709

Tóm tắt

The effects of Tatary/common buckwheat bran protein enzymatic hydrolysates (TBBPEHs or CBBPEHs) on the physicochemical and structural properties of non-fermented wheat dough were investigated. The presence of TBBPEHs and CBBPEHs hydrolysates decreased the dough water absorption, storage modulus (