Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plant...

Descripción completa

Detalles Bibliográficos
Autores principales: Karimi, Nayereh, Zeynali, Fariba, Rezazad Bari, Mahmoud, Nikoo, Mehdi, Mohtarami, Forogh, Kadivar, Mahdi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8645750/
https://www.ncbi.nlm.nih.gov/pubmed/34925798
http://dx.doi.org/10.1002/fsn3.2618

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8645750/
https://www.ncbi.nlm.nih.gov/pubmed/34925798
http://dx.doi.org/10.1002/fsn3.2618

Ejemplares similares