Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds...

Descripción completa

Detalles Bibliográficos
Autores principales: Jiang, Tong, Wang, Hong, Xu, Peihua, Yao, Yifan, Ma, Yilong, Wei, Zhaojun, Niu, Xiangli, Shang, Yafang, Zhao, Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10432779/
https://www.ncbi.nlm.nih.gov/pubmed/37600464
http://dx.doi.org/10.1016/j.crfs.2023.100559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10432779/
https://www.ncbi.nlm.nih.gov/pubmed/37600464
http://dx.doi.org/10.1016/j.crfs.2023.100559

Ejemplares similares