کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8892024 | 1628510 | 2018 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimization of additives and their combination to improve the quality of refrigerated dough
ترجمه فارسی عنوان
بهینه سازی افزودنی ها و ترکیب آنها برای بهبود کیفیت خمیر
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کلمات کلیدی
افزودنی ها، خمیر خمیر، ویژگی های ساختاری
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
In this study, emulsifiers (sugar ester and sodium stearoyl lactylate), hydrocolloids (guar gum and carboxy methyl cellulose), oxidizers (ascorbic acid and azobisformamide), and enzymes (xylanase and α-amylase) were added into refrigerated dough and revealed their totally different characteristics over 5 days of refrigeration. The optimal refrigerated dough formulation appeared to be the one containing 1% sugar ester, 1% sodium stearoyl lactylate (SSL), 10 mg/kg xylanse and 0.04% ascorbic acid. This optimal formulation predicted a continuous and stable gluten matrix. The secondary structure of refrigerated dough containing optimal formulation remained unchanged while a decrease of 7.00% in α-helix content was observed in control refrigerated dough. It might be ascribed to the enhanced physical intra/intermolecular associations (cross-links or entanglements) of the polymeric chains. These results suggested that the combination of certain additives have a synergistic effect on maintaining the structural characteristics of refrigerated dough.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 89, March 2018, Pages 482-488
Journal: LWT - Volume 89, March 2018, Pages 482-488
نویسندگان
Han Tao, Yingda Xiao, Fengfeng Wu, Xueming Xu,