Functional Properties of Protease Modified Wheat Flours
The effect of enzymatic modification of wheat flour proteins on their functional properties was evaluated as a function of the degree of hydrolysis (DH). Soluble protein increased from 7.1 to 53% for 0% to 36.7% DH flour, and viscosity and yield values decreased concomitantly. Emulsion capacity slig...
Guardado en:
| Autor principal: | Pilosof, Ana María Renata |
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| Publicado: |
1997
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| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v30_n5_p441_Bombara http://hdl.handle.net/20.500.12110/paper_00236438_v30_n5_p441_Bombara |
| Aporte de: |
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