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Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

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成果类型:
期刊论文
作者:
Zhang, Yuting;Liu, Xiaorong;Yu, Junbo;Fu, Yang;Liu, Xiangjun;...
通讯作者:
Wang, XD;Zhou, JJ
作者机构:
[Liu, Xiaorong; Fu, Yang; Wang, Xuedong; Zhang, Yuting; Wang, XD] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.
[Yu, Junbo] Chinese Cereals & Oils Assoc, Beijing 100032, Peoples R China.
[Yan, Dongfang; Liu, Xiangjun; Li, Ku] Natl Key Lab Agr Microbiol, Wuhan 430070, Peoples R China.
[Zhou, Jianjun; Barba, Francisco J.; Ferrer, Emlia] Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
通讯机构:
[Zhou, JJ ] U
[Wang, XD ] W
Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.
Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
语种:
英文
关键词:
wheat oligopeptide;bakery goods;starch crystallization;retrogradation properties;microstructure;storage process
期刊:
Foods
ISSN:
2304-8158
年:
2024
卷:
13
期:
3
页码:
397-
基金类别:
Conceptualization, Y.Z., X.W., J.Z. and Y.F.; methodology, Y.Z. and Y.F.; software, Y.Z. and J.Z.; validation, Y.F., X.W. and F.J.B.; formal analysis, Y.Z.; investigation, X.W. and Y.F.; resources, X.L. (Xiangjun Liu), K.L., D.Y. and X.W.; data curation, Y.Z. and Y.F.; writing—original draft preparation, Y.Z. and X.L. (Xiaorong Liu); writing—review and editing, J.Z., J.Y., F.J.B., E.F., Y.F. and Y.Z.; visualization, Y.Z.; supervision, X.W.; project administration, X.W.; funding acquisition, X.W. and Y.F. All authors have read and agreed to the published version of the manuscript. This study was supported by the Open Project Fund of the Key Laboratory for Deep Processing of Major Grain and Oil (Ministry of Education) (Project No: DZLY2023010). The authors also thank the Hubei Provincial Natural Science Foundation of China (Grant No: 2023AFB268).
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:
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed tha...

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