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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...

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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

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