Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp

Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp

This study aimed to assess the effect of soy lecithin (Soy L, 0.2%–1.0%), glucose oxidase (GOX, 0.3–1.5 U/g), and transglutaminase (TG, 0.3–1.5 U/g) on dough elongation properties and texture qualities of steamed bread. The optimum formulation of steamed bread prepared from wheat flour (50%) and pot...

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Bibliographic Details
Main Author: CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun
Format: Article
Language:English
Published: China Food Publishing Company 2023-07-01
Series:Shipin Kexue
Subjects:
potato pulp incorporated steamed bread; rheological properties; response surface methodology; fermentation characteristics
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-003.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-003.pdf

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