Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Tong Jiang, Hong Wang, Peihua Xu, Yifan Yao, Yilong Ma, Zhaojun Wei, Xiangli Niu, Yafang Shang, Dong Zhao
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-01-01
coleção:	Current Research in Food Science
Assuntos:	Bread Gluten Grape seed proanthocyanidin Antioxidative activity
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2665927123001272
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!