Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread

This study aimed to investigate the effect of fish skin gelatin (Gadus morhua, 0.5%, or 1.0%, flour basis) on the properties of wheat (Triticum aestivum) dough and bread. Compared with the control group, the addition of 1.0% gelatin increased the storage modulus and the maximum resistance of dough,...

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Detalles Bibliográficos
Autores principales: Sang, Shangyuan, Ou, Changrong, Fu, Yaqian, Su, Xueqian, Jin, Yamei, Xu, Xueming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065305/
https://www.ncbi.nlm.nih.gov/pubmed/35520387
http://dx.doi.org/10.1016/j.fochx.2022.100319

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065305/
https://www.ncbi.nlm.nih.gov/pubmed/35520387
http://dx.doi.org/10.1016/j.fochx.2022.100319

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