Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

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成果类型：

期刊论文

作者：

Xie, Qianran;Liu, Xiaorong;Xiao, Shensheng;Pan, Wen;Wu, Yan;...

通讯作者：

Wang, Xuedong;Fu, Y

作者机构：

[Xie, Qianran; Liu, Xiaorong; Wu, Yan; Lyu, Qingyun; Fu, Yang; Ding, Wenping; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.

[Xie, Qianran; Liu, Xiaorong; Wu, Yan; Lyu, Qingyun; Fu, Yang; Ding, Wenping; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan, Peoples R China.

[Pan, Wen] Wuhan Qianji Food Co Ltd, Wuhan, Peoples R China.

[Fu, Yang; Wang, Xuedong] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

通讯机构：

[Fu, Y ; Wang, XD] W

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

语种：

英文

关键词：

mulberry leaf polysaccharides;anti-staling;water migration;storage stability

期刊：

Journal of the Science of Food and Agriculture

ISSN：

0022-5142

年：

2022

卷：

102

期：

页码：

6071-6079

DOI：

10.1002/jsfa.11959

基金类别：

Scientific Research Project of the Education Department of Hubei Province [B2020065]; Open Project Fund of Hubei Key Laboratory for Processing and Transformation of Agricultural Products [2020HBSQGDKFB02]; Research and Innovation Initiatives of Wuhan Polytechnic University [2021Y09]

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：

BACKGROUND: Deterioration in frozen dough bread easily occurs in store, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve storage staling. The effects of mulberry leaf polysaccharides (MLP) were studied in terms of baking, retrogradation and microstructural aspects in frozen dough bread. RESULTS: The incorporation of MLP improved the specific volume and reduced the hardness of bread during room storage, with 1% MLP showing the best results. The results of X-ray diffraction and Fourier trans...

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Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

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