Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 7697-7709

  Gani, Adil ^a   Broadway, A A ^b   Masoodi, Farooq Ahmad ^a   Wani, Ali Abas ^c   Maqsood, Sajid ^d   Ashwar, Bilal Ahmad ^a   Shah, Asima ^a   Rather, Sajad Ahmad ^a   Gani, Asir ^d  

^a UNIVERSITY OF KASHMIR   (India)

^b SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE   (India)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^d UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

Bread; Functional properties; Milk proteins; Rheological properties; Sensory properties

Indexed keywords

CASEIN; EMULSIFICATION; FOOD PRODUCTS; HYDROLYSIS; PROTEINS; SCANNING ELECTRON MICROSCOPY; WATER ABSORPTION;

BREAD; FUNCTIONAL PROPERTIES; MILK PROTEIN; RHEOLOGICAL PROPERTY; SENSORY PROPERTIES;

ENZYMATIC HYDROLYSIS;

EID: 84947492980     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1840-1     Document Type: Article

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