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

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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Bibliographic Details
Main Authors: Ricardo Troncoso Recio, Nelson Pérez Guerra, Ana Torrado Agrasar, Clara Asunción Tovar Rodríguez
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Gels
Subjects:
bread dough
casein hydrolysates
stress sweep
mechanical spectrum
yield point
Online Access:https://www.mdpi.com/2310-2861/8/11/689

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