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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...

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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

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