Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion

In this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix structure...

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Detalles Bibliográficos
Autores principales: Seonghyeon Nam, Oguz K. Ozturk, Jongbin Lim
Formato: Artículo
Lenguaje:English
Publicado: MDPI AG 2025-01-01
Colección:Foods
Materias:
Acceso en línea:https://www.mdpi.com/2304-8158/14/2/233