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Article
Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation ...
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Article
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat...
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Article
Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein
This study assessed the effects of thermal (40, 60, 80, 100 and 127 °C) and high hydrostatic pressure (HHP, 200, 400 and 600 MPa) treatments on the in vitro digestibility and structural properties of sweet potato...