Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality

Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality

Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour a...

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Bibliographic Details
Main Authors: Mouming Zhao, Yueming Jiang, Jinshui Wang
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Series:Food Technology and Biotechnology
Subjects:
gluten hydrolysate
ultrafiltration fractions
dough properties
bread quality evaluation
texture profile analysis
Online Access:http://hrcak.srce.hr/file/37774

Internet

http://hrcak.srce.hr/file/37774

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