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The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread 被引量:1
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作者 LIU Wenjun BRENNAN Margaret +1 位作者 SERVENTI Luca BRENNAN Charles 《Grain & Oil Science and Technology》 2018年第3期126-130,共5页
The present study investigates the effects of incorporating oat bran(OB) into Chinese steamed bread(CSB). Different levels(5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheolog... The present study investigates the effects of incorporating oat bran(OB) into Chinese steamed bread(CSB). Different levels(5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheological properties of the dough were measured(water absorption(WA), development time, mixing tolerance, extensibility and stickiness). The addition of OB significantly increased WA, development time and stickiness, whereas decreased extensibility of dough. The physical properties of CSB were determined using specific volume, loaf height, moisture, and texture analysis. The nutritional quality of the bread was also analysed using an in vitro digestion method mimicking intestinal digestion. The results illustrated that the incorporation of OB into wheat flour decreases specific volume and softness of CSB. The addition of OB decreased the glycaemic response of steamed bread.This study illustrates the potential addition of OB to improve the nutritional quality of CSB. 展开更多
关键词 Oat bran Dough rheology Glycaemic response
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Improvement of whole wheat dough and bread properties by emulsifiers 被引量:3
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作者 Lauren Tebben Gengjun Chen +1 位作者 Michael Tilley Yonghui Li 《Grain & Oil Science and Technology》 2022年第2期59-69,共11页
Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.E... Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread. 展开更多
关键词 Whole wheat flour Dough rheology BREAD EMULSIFIERS STALING
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