کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881234 | 1624879 | 2018 | 26 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of ultrasound assisted dough fermentation on the quality of steamed bread
ترجمه فارسی عنوان
اثرات اولتراسوند تخمیر خمیر به کیفیت نان بخارپز کمک می
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کلمات کلیدی
سونوگرافی، نان بخارا، تخمیر ذخیره سازی، کیفیت، سختی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Ultrasound is used to enhance the fermentation of wheat dough to produce steamed bread. The quality of steamed bread stored for different time was analyzed using the texture analyzer. Ultrasound treatment had significant impact on the hardness and specific volume of steamed bread (pâ¯<â¯0.05). Compared with the control, the hardness of fresh steamed bread reduced by 22.4% and the specific volume increased by 6.7% at ultrasound power density of 23.08â¯W/L and ultrasonic time of 40â¯min. During the storage of steamed bread, the hardness with ultrasound was remarkably lower than that of the control, and the difference was even more evident with prolonging storage time. The springiness with ultrasound was lower than that of the control when storage time was no higher than 48â¯h. Generally, ultrasound assisted dough fermentation can improve the quality of the steamed bread.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 83, September 2018, Pages 147-152
Journal: Journal of Cereal Science - Volume 83, September 2018, Pages 147-152
نویسندگان
Denglin Luo, Ruoyan Wu, Jie Zhang, Kangyi Zhang, Baocheng Xu, Peiyan Li, Yunxia Yuan, Xuan Li,