Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread

This study investigated the effects of incorporating different levels of Euglena gracilis microalgae powder (MP) on the dough properties, rheology, and quality attributes of Chinese steamed bread (CSB) for the first time. Moderate levels of MP (2%) reinforced the gluten network and improved protein...

Olles dieđut

Bibliográfalaš dieđut

Váldodahkkit:	Jiangyu Zhu, Yifei Cai, Yan Xu, Xiao Wei, Zhengfei Yang, Yongqi Yin, Minato Wakisaka, Weiming Fang
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Elsevier 2024-10-01
Ráidu:	Food Chemistry: X
Fáttát:	Euglena gracilis Dough Chinese steamed bread Rheological behavior Nutritional quality
Liŋkkat:	http://www.sciencedirect.com/science/article/pii/S2590157524006424
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!