Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality.

Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased and growth in sourdough compared with amaranth protein isolates and amaranth flour.