Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough

The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of corresponding breads. Rheological measurements showed that...

Descripción completa

Detalles Bibliográficos
Autores principales: Bekiroglu, Hatice, Ozulku, Gorkem, Sagdic, Osman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606816/
https://www.ncbi.nlm.nih.gov/pubmed/37893738
http://dx.doi.org/10.3390/foods12203845

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606816/
https://www.ncbi.nlm.nih.gov/pubmed/37893738
http://dx.doi.org/10.3390/foods12203845

Ejemplares similares