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- W2381672020 abstract "Soy protein hydrolyzates were added into wheat flour,and the effects of DH(degree of hydrolysis) and addition amount of soy protein hydrolyzates on the pasting properties of wheat flour were discussed. Results showed that,after adding 6% soy protein hydrolyzates of different DHs into wheat flour,the peak viscosity,the final viscosity and the trough viscosity of wheat flour decreased remarkably,and the breakdown value and the setback of wheat flour decreased firstly,then rose and finally became flat; and the peak viscosity,the final viscosity,the trough viscosity,the breakdown value and the setback decreased remarkably,and the pasting temperature rose slightly as the addition amount of soy protein hydrolyzates increased." @default.
- W2381672020 created "2016-06-24" @default.
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- W2381672020 date "2015-01-01" @default.
- W2381672020 modified "2023-09-28" @default.
- W2381672020 title "EFFECTS OF SOY PROTEIN ENZYMATIC HYDROLYZATES ON THE PASTING PROPERTIES OF WHEAT FLOUR" @default.
- W2381672020 hasPublicationYear "2015" @default.
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