کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762431 | 1624885 | 2017 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality
ترجمه فارسی عنوان
خمیر و نان ساخته شده از آرد با پروتئین بالا و کم پروتئین با مخلوط کردن خلاء: بخش 2: فعالیت مخمر، خمودگی و کیفیت نان
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کلمات کلیدی
مخلوط خلاء، فعالیت مخمر، توسعه خمیر، ساختار نان، بافت نان،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
The combined effects of reduced mixer headspace pressure and mixing duration on the yeast activity, proofing and quality of dough and bread made from both high-protein flour (HPF) and low-protein flour (LPF) were addressed in this study. Rheofermentometer analysis showed that a reduction in mixer headspace pressure up to 0.08Â MPa did not affect the overall gassing power of yeast in either of the two dough matrices. An increase in mixing duration sped up the mass transfer rate of CO2 at the initial stage of fermentation, leading to a faster expansion of dough volume at the beginning. Moreover, an increase in mixing time promoted dough development and gas inclusion, which resulted in a increased volume of dough and bread, as well as a softer texture of both baked bread and steamed bread. In general, reduced headspace pressure produced baked bread of smaller volume, denser structure and harder texture. On the other hand, vacuum mixing produced steamed bread with softer texture without significantly changing the bread's volume and porosity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 77, September 2017, Pages 275-283
Journal: Journal of Cereal Science - Volume 77, September 2017, Pages 275-283
نویسندگان
Jing Gao, Shia Lyn Tay, Audrey Hui Si Koh, Weibiao Zhou,