Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study w...

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Bibliographic Details
Main Authors: Svitlana Litvynchuk, Oleg Galenko, Alessio Cavicchi, Costanza Ceccanti, Chiara Mignani, Lucia Guidi, Anastasiia Shevchenko
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Plants
Subjects:
bread
dough
pumpkin seed flour
near-infrared reflection spectroscopy
protein
Online Access:https://www.mdpi.com/2223-7747/11/20/2762

Internet

https://www.mdpi.com/2223-7747/11/20/2762

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