期刊
FOOD SCIENCE & NUTRITION
卷 9, 期 12, 页码 6683-6691出版社
WILEY
DOI: 10.1002/fsn3.2618
关键词
amaranth; bread properties; fermentation; protein hydrolysates; sourdough
资金
- Urmia University Graduate Studies Office
The study shows that ASPH can significantly improve the fermentation of sourdough and the quality of bread, increasing the volume and total titratable acidity of bread, while reducing the hardness and chewiness of the bread.
Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plantarum and Saccharomyces cerevisiae growth in sourdough compared with amaranth protein isolates and amaranth flour. ASPH at 5 g/kg resulted in sourdough with higher pH and total titratable acidity (TTA) after 20 h of fermentation at 30 degrees C. The prepared sourdough using APH (S-ASPH) at 3 g/kg increased the specific volume (4.57 ml/g) and TTA (4.76 ml) while decreasing water activity, hardness, cohesiveness, and chewiness of the bread (S-ASPH-B) compared with the control. Moreover, transition temperature and enthalpy reduced whereas sensory properties and shelf life represented an increase with S-ASPH addition. Overall, the obtained data indicated the improvement of bread quality by S-ASPH sourdough.
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