Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components
Food Chemistry(2021)
摘要
•The quality of steamed bread was improved by SHSP.•SPI showed a negative effect on the quality of steamed bread.•Competition between soy protein and gluten for water resulted in exposure of starch.•SHSP converted the disordered structure of gluten into an ordered structure.
更多查看译文
关键词
Soy protein,Steamed bread,Gluten,Structure,Viscoelasticity
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要