Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp

Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp

Physicochemical properties and microstructure of gluten protein, and the structural characteristics of steamed bread with 30 % potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400 W ultrasonic treatment significantly (P < 0.05) increased the combination of water...

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Bibliographic Details
Main Authors: Jialin Song, Lijun Jiang, Mingming Qi, Luxia Li, Mei Xu, Yueming Li, Dongliang Zhang, Chenjie Wang, Shanfeng Chen, Hongjun Li
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasonic treatment
Potato pulp
Gluten
Structural characteristics
Steamed bread
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417722003777

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http://www.sciencedirect.com/science/article/pii/S1350417722003777

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