کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10544115 | 963568 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of storage of surfactant gels on the bread making quality of wheat flour
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water and varying shortening contents. The SSL, DGMS, GMS and DATEM gels, with and without shortening in them, were stored for 3, 6, 9 and 15 days and their effects on bread-making quality were studied. All the gels improved the bread-making quality, to varying extents depending on the surfactant. On storage of gels, the improving effect was gradually reduced with increasing time, for all the gels made, with or without shortening. The adverse effect of storage on gels with shortening on bread-making quality was greater than that on gels without shortening and it varied from surfactant to surfactant. The results brought to light the adverse effect of storage of gels in improving the quality of bread.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 89, Issue 1, January 2005, Pages 133-138
Journal: Food Chemistry - Volume 89, Issue 1, January 2005, Pages 133-138
نویسندگان
M.H Azizi, G.V Rao,