کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7592558 | 1492112 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characteristics of remixed fermentation dough and its influence on the quality of steamed bread
ترجمه فارسی عنوان
ویژگی های خمیر تخمیر مجدد و تاثیر آن بر کیفیت نان بخار شده
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کلمات کلیدی
خمیر تخمیر ریمیکس، هیدرولیز نشاسته، نان بخارا، مهاجرت آب،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this study, the effects of the amount of remixed flour on the properties of remixed fermentation dough and the quality of Chinese steamed breads were investigated. The hardness, chewiness and whiteness of steamed bread increased when the amount of remixed flour was higher than 10Â g/100Â g, whereas the specific volume of steamed bread significantly decreased. SEM analysis demonstrated that the gas cells of the steamed bread remained as a discrete spherical or oval-like entity only at 10Â g/100Â g level of remixed flour. Time-domain NMR showed that water migrated from T22 population to T21 population with increasing the amount of remixed flour. The XRD results indicated that starch in the steamed bread with remixed flour was gelatinized. A significant decrease of both the rate and extent of starch hydrolysis of the steamed bread was observed when flour was remixed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 179, 15 July 2015, Pages 257-262
Journal: Food Chemistry - Volume 179, 15 July 2015, Pages 257-262
نویسندگان
Zhijian Li, Cui Deng, Haifeng Li, Changhong Liu, Ke Bian,