Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers

Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers

Novel bread formulations with natural improvers have become an essential part of improving the quality of bakery products. In the present study, novel bread improvers made using Gagome kelp cellulose (GC) were systemically evaluated, and cellulose-improved dough (GC-dough), gluten (GC-gluten), and g...

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Bibliographic Details
Main Authors: Xiang Li, Heqi Yang, Xiaohui Yu, Ying Tuo, Hui Zhou, Yidi Cai, Long Wu
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
cellulose
bread
texture
storage stability
sensory characterization
Online Access:https://www.mdpi.com/2304-8158/14/7/1246
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