Effect of Regulating Corn Glutelin Peptides via the Plastein Reaction on Its Physicochemical Characteristics and the Quality of Baked Bread
/g, the hardness lowered by 0.3 N, the springiness raised by 1.03, the chewiness improved by 7.5 N. The sensory acceptance of bread samples with 0.5% Cys-CGH was significantly optimized. In brief, this also demonstrates that adding modifiers with good functional properties can improve the quality of baked products, highlighting their potential as a green food additive in baked goods.
Authors
- Jie An (ORCID: https://orcid.org/0000-0001-9260-9697)
- Haibo Lu (ORCID: https://orcid.org/0000-0002-7161-1146)
- Mengdi Wang (ORCID: https://orcid.org/0000-0002-2101-9507)
- Jian Ren
- Yonghui Sun
- Yu-Quan Lu (ORCID: https://orcid.org/0009-0003-8609-9274)
- Yang Sun
- Guo-Jun Du
- Yue Zhao
- Wan-Ying Zhang
Institutions
- Qiqihar University (CN)
- Chinese Academy of Sciences (CN)
- Tianjin Institute of Industrial Biotechnology (CN)
Publication Details
- Journal
- Foods
- Published
- 2026-03-31
- DOI
- https://doi.org/10.3390/foods15071173
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 0.00