Effect of Silver Carp Protein Hydrolysate on Quality Properties of Frozen Dough and Bread

Effect of Silver Carp Protein Hydrolysate on Quality Properties of Frozen Dough and Bread

In order to expand the application of silver carp protein hydrolysate in frozen dough, this paper investigated the effects of silver carp protein hydrolysates on the freezable water content, water distribution and migration, microstructure, rheological properties, fermentation properties of frozen d...

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Bibliographic Details
Main Authors: TIAN Jin-he, WANG Yan-jie, WU Yue, GUO Rui-rui, WANG Li-long, SUN Yu-bo
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2024-11-01
Series:Liang you shipin ke-ji
Subjects:
silver carp protein hydrolysate
frozen dough
water
bread
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240616
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