Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread

To investigate the effect of the soy protein concentrate (CSP) and 7S and 11S soy globulin on wheat dough and steamed bread (SB), mixing properties of the dough were assessed by farinograph and dynamic-mechanical analyzer (DMA). The quality attributes of SB were assessed by texture profile analyzer...

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Bibliographic Details
Main Authors: Xue-Li Gao, Fu-Sheng Chen, Li-Fen Zhang, Guan-Hao Bu, Ming-Tao Fan
Format: Article
Language:English
Published: Wiley 2016-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2016/5323745
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