Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation
作者机构：Key Laboratory for Deep Processing of Major Grain and OilWuhan Polytechnic UniversityMinistry of EducationWuhan430023China Hubei Key Laboratory for Processing and Transformation of Agricultural ProductsWuhan Polytechnic UniversityWuhan430023China
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2023年第52卷第2期
页 面：255-261页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学]
基 金：This work was supported by the Research Funding of Wuhan Polytechnic University NO.2021RZ074 the financial support from the Scientific Research Project of the Education Department of Hubei Province No.B2020065
主 题：Wheat oligopeptide Dough modification Physicochemical characteristics Gluten network
摘 要：The characteristics of the dough modification are crucial to the quality of the final *** study aimed to investigate the effects of wheat oligopeptide(WOP)on dough rheology,physicochemical,and protein distribution *** results showed that WOP increased the viscoelasticity,extensibility,and strength of the *** pasting experiments illustrated that WOP decreased the peak viscosity,breakdown,and setback *** fermentation results showed that WOP significantly increased the fermentation height and gas-holding rate of the ***,the water migration ability of the dough was significantly inhibited after WOP ***,the electrophoresis results further proved that WOP could effectively enhance the aggregation of small molecule *** microstructure results further demonstrated that the dough exhibited more uniform and continuous characteristics with the WOP incorporation,which was consistent with our *** conclusion,WOP has the ability to strengthen the dough network structure,providing a new idea for future modification of dough and its products.
维普期刊数据库