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.
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关键词
Soy protein,Steamed bread,Gluten,Structure,Viscoelasticity
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