Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were...

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Vydáno v:J Food Sci Technol
Hlavní autoři: Gani, Adil, Broadway, A. A., Masoodi, Farooq Ahmad, Wani, Ali Abas, Maqsood, Sajid, Ashwar, Bilal Ahmad, Shah, Asima, Rather, Sajad Ahmad, Gani, Asir
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2015
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4648916/
https://ncbi.nlm.nih.gov/pubmed/26604344
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1840-1
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