Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

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成果类型：

期刊论文

作者：

Liu, Yixuan;Zhang, Xingling;Ding, Beibei;Ding, Wenping;Xiao, Shensheng;...

通讯作者：

Wang, Xuedong;Fu, Yang

作者机构：

[Zhang, Xingling; Liu, Yixuan; Lyu, Qingyun; Ke, Yuan; Fu, Yang; Ding, Beibei; Ding, Wenping; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Zhang, Xingling; Liu, Yixuan; Lyu, Qingyun; Wang, Xuedong; Fu, Yang; Ke, Yuan; Ding, Beibei; Ding, Wenping; Xiao, Shensheng] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

[Zhang, Xingling; Liu, Yixuan; Lyu, Qingyun; Ke, Yuan; Fu, Yang; Ding, Beibei; Ding, Wenping; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Song, Jinsong] Wuhan Qianji Food Co Ltd, Wuhan 432200, Peoples R China.

通讯机构：

[Wang, XD; Fu, Y] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Hydrocolloids;Retrogradation;Thermal properties

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2020

卷：

163

页码：

1866-1874

DOI：

10.1016/j.ijbiomac.2020.09.122

基金类别：

CRediT authorship contribution statement Yixuan Liu and Xingling Zhang are co-first authors of the article. Yixuan Liu: Investigation, methodology, writing original draft Xingling Zhang: Conceptualization, formal analysis, writing original draft Beibei Ding: Supervision Wenping Ding: Formal analysis, resources Shensheng Xiao: Methodology, formal analysis Jinsong Song: Resources Qingyun Lyu: Formal analysis, resources Yuan Ke: Methodology, software Xuedong Wang: acquisition, supervision, validation, writing-review and Editing Yang Fu:

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

The retrogradation of starch occurs in the process of freezing storage of par-baked baguette, resulting in easy staling and a decrease of consumer acceptance. The objective of this study was to assess whether the staling of parbaked baguette could be improved by the addition of Arabic gum(AG), Sodium alginate (SA), and Sesbania gum (SG). The physical, thermal dynamic, and microstructure properties of par-baked baguette during frozen storage were analyzed. The addition of hydrocolloid increased the moisture of the baguette and delayed the water migration, which was beneficial to improve the dou...

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Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

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