Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough

The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The characteristic parameters in the linear viscoelastic ran...

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Detalles Bibliográficos
Autores principales: Troncoso Recio, Ricardo, Pérez Guerra, Nelson, Torrado Agrasar, Ana, Tovar Rodríguez, Clara Asunción
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689493/
https://www.ncbi.nlm.nih.gov/pubmed/36354597
http://dx.doi.org/10.3390/gels8110689

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689493/
https://www.ncbi.nlm.nih.gov/pubmed/36354597
http://dx.doi.org/10.3390/gels8110689

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