Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough

and disulfide bonds at 4 % substitution level compared to other complex doughs, suggesting that medium concentrations of hydrolysates could contribute to the stability of the gluten network. SEM and CLSM observations indicated that low levels of TBBPEHs and CBBPEHs hydrolysates (2-4 %) contributed to a homogeneous and more continuous gluten network structure. In addition, TBBPEHs and CBBPEHs hydrolysates addition effectively compensated for the lack of essential amino acids in wheat dough.