Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109089
Abstract: Peptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using… read more here.
Keywords: food products; baked food; protein hydrolysates; whey protein ... See more keywords
Zein functionality in viscoelastic dough for baked food products
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2021.103270
Abstract: Abstract Zein is the major prolamin storage protein of maize and isolated zein is one of only two prolamins available commercially. Zein has a long history of use in the production of a wide range… read more here.
Keywords: dough; food products; viscoelastic dough; baked food ... See more keywords