Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp

Physicochemical properties and microstructure of gluten protein, and the structural characteristics of steamed bread with 30 % potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400 W ultrasonic treatment significantly (P < 0.05) increased the combination of water...

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Detalles Bibliográficos
Autores principales: Song, Jialin, Jiang, Lijun, Qi, Mingming, Li, Luxia, Xu, Mei, Li, Yueming, Zhang, Dongliang, Wang, Chenjie, Chen, Shanfeng, Li, Hongjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816964/
https://www.ncbi.nlm.nih.gov/pubmed/36586338
http://dx.doi.org/10.1016/j.ultsonch.2022.106281

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816964/
https://www.ncbi.nlm.nih.gov/pubmed/36586338
http://dx.doi.org/10.1016/j.ultsonch.2022.106281

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