The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70355
Abstract: BACKGROUND Pea protein powder lacks gliadin and glutenin, which prevents the formation of network structure. At the same time, it has beany taste, thus limiting its application in steamed bread production. The organic acids and… read more here.
Keywords: protein dough; steamed bread; pea protein; fermentation ... See more keywords
Effects of acid hydrolysis on the physicochemical properties of pea starch and its film forming capacity
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DOI: 10.1016/j.foodhyd.2018.08.009
Abstract: Abstract The effects of acid hydrolysis treatment on the properties of pea starch (PS) and PS-based films by solution casting were investigated. Native pea starch granules were partially hydrolyzed with 2% hydrochloric acid for 0.5,… read more here.
Keywords: hydrolysis; properties pea; acid hydrolysis; effects acid ... See more keywords
Preparation and Properties of Pea Starch/ε-Polylysine Composite Films
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DOI: 10.3390/ma15062327
Abstract: The composite films comprising pea starch (St) and ε-polylysine (PL) as the matrix and glycerol and sodium alginate as the plasticizers were investigated. The rheological properties, mechanical properties, Fourier transformed infrared spectroscopy, water vapor permeability… read more here.
Keywords: properties pea; preparation properties; pea starch; composite films ... See more keywords