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What is Influence of Casein Hydrolysates about?

This study investigates the effects of casein hydrolysates (CHs) and yeast on the rheological properties of wheat dough. The results indicate that CHs enhance the viscoelastic properties of unyeasted dough, while yeast introduces a more shear-sensitive structure in yeasted dough. The findings suggest that CHs may improve dough quality by modifying the gluten network and increasing hydration, which can be beneficial for bread production.

Author

yomikook3

Language

EN