Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid

Summary The effects of transglutaminase (TGase) and ascorbic acid (AA) on the processing properties of composite buckwheat dough (CBD) and composite buckwheat steamed bread were investigated in this study. Both TGase and AA significantly enhanced the peak and trough viscosity of CBD. With the additi...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food science & technology 2022-02, Vol.57 (2), p.1273-1282
Hauptverfasser:	Zheng, Qianna, Wei, Teng, Song, Yan, Guo, Xin, Jiang, Hao, Zhang, Guoquan
Format:	Artikel
Sprache:	eng
Schlagworte:	Ascorbic acid Bread Buckwheat buckwheat steamed bread Comparative studies composite buckwheat dough Crosslinking Dough gluten‐free Hardness Protein structure Proteins Secondary structure Storage modulus transglutaminase
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!