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- Kyung-Koh, Bong; Ah-Song, Kyung
- Journal of the science of food and agriculture 2008 v.88 no.14 pp. 2445-2450
- frozen dough, etc ; bread dough; trypsin; dough development; breadmaking quality; breads; proteolysis; peptides; rheological properties; wheat gluten; potassium bromate; extensibility; ascorbic acid; Show all 13 Subjects
- ... BACKGROUND: Gluten peptide was prepared by trypsin hydrolysis and characterized by high-performance liquid chromatographic analysis. The effects on non-frozen and frozen doughs of trypsin-hydrolyzed gluten peptide (THGP) and its combination with ascorbic acid or KBrO₃ were investigated.RESULTS: Molecular analysis of THGP showed a decrease in the high-molecular-weight and an increase in the low-mol ...