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Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor

Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the overall quality of the steamed bread. This researc...

Celý popis

Uloženo v:
Hlavní autoři: Feng Han, Jialin Song, Mingming Qi, Yueming Li, Mei Xu, Xin Zhang, Chuangshuo Yan, Shanfeng Chen, Hongjun Li
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2025-01-01
Edice:Ultrasonics Sonochemistry
Témata:
High-intensity ultrasound
Whole soybean pulp
Steamed bread
Quality
Protein structure
Beany flavor
On-line přístup:http://www.sciencedirect.com/science/article/pii/S135041772400405X
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