کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9487703 | 1330773 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of heat-moisture treated maize starch on the properties of dough and bread
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Twenty percent of wheat flour was substituted with heat-moisture treated maize starch (HMT-M) or native maize starch (N-M), and the dough properties and the bread qualities were studied. Bread was baked with optimum (farinogram water absorption (63.0-66.4%)), 70% and 75% of water at the presence or absence of shortening. Elasticity of the dough with HMT-M decreased as compared with that of N-M and the control (without any maize starches) as measured by farinograph. Differential scanning calorimetry (DSC) and viscograph results showed that HMT-M hardly swelled and gelatinized in the dough. Specific volume of bread and softness of crumb baked with optimum water absorption decreased by the substitution of HMT-M. Bread quality containing HMT-M was improved at 70% water absorption as compared with optimum water absorption. By the addition of shortening, the specific volume of bread baked with HMT-M increased and the grain structure became finer. However, the firmness of crumb baked with HMT-M at the presence or absence of shortening was the same. As a result, HMT-M is still needed to study further for its application in breadmaking.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 38, Issue 4, May 2005, Pages 369-376
Journal: Food Research International - Volume 38, Issue 4, May 2005, Pages 369-376
نویسندگان
Megumi Miyazaki, Naofumi Morita,