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.
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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